Description
Guanciale, also known as cured pig cheek or pork jowl, is a traditional Italian cured meat product that originates from the jowl or cheeks of the pig. It is characterized by its fatty texture and robust flavor, distinguishing it from other pork products like pancetta and bacon. Guanciale is typically dry-cured and coated in black pepper, adding depth to various dishes in Italian cuisine, such as pasta all’amatriciana and spaghetti alla carbonara.
Due to its versatility and rich flavor profile, guanciale is often used in pasta recipes, sliced thinly for salumi platters, or incorporated into stocks and dishes where pork products are foundational. While it shares similarities with bacon, guanciale stands out for its distinct taste and texture, making it a staple ingredient in many Italian kitchens.
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