Guanciale is an Italian cured pork product made from the cheek or jowl of the pig. It is salted, seasoned and matured, developing a rich flavour and a distinctive balance of meat and fat. It is an important ingredient in several central Italian dishes, especially pasta alla carbonara and amatriciana.
The pork jowl is trimmed and cured with salt and seasonings such as black pepper, garlic or herbs, depending on the producer and regional style. It is then matured under controlled conditions. Guanciale has a higher proportion of fat than many lean cured meats, and its flavour becomes concentrated during curing.
Guanciale is commonly cut into strips or small cubes and rendered gently in a pan. The fat becomes the cooking medium and contributes flavour to the sauce, while the meat can become crisp at the edges. Use moderate heat to render the fat without scorching the lean portions. Reserve the rendered fat as part of the dish when appropriate.
Example: render guanciale for carbonara or amatriciana, then combine with pasta and the other ingredients according to the recipe. It can also enrich beans, vegetables and savoury sauces.
Guanciale is cured pork jowl. Pancetta is cured pork belly, while bacon is commonly made from pork belly in North America and may be smoked. The three products have different fat distribution, seasoning and flavour, so they are not exact substitutes.
Chef’s tip: render guanciale slowly enough to release the fat without burning the meat. Taste before adding salt, particularly when using the rendered fat in a pasta sauce.
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