Guanciale () is an Italian salt-cured meat product prepared from pork jowl or cheeks. Its name is derived from , meaning 'cheek'. Its rendered fat gives flavour to and thickens the sauce of pasta dishes.
via Wikipedia infobox
Guanciale () is an Italian salt-cured meat product prepared from pork jowl or cheeks. Its name is derived from , meaning 'cheek'. Its rendered fat gives flavour to and thickens the sauce of pasta dishes.
==Production== Guanciale is usually rubbed with just salt and ground black pepper by cooks in Rome, but some producers use other spices, herbs, or red pepper, and sometimes garlic. After a few weeks of this initial brining process, salt is washed off with wine. Then, it is spiced once again with pepper or chili powder and air-cured for weeks to months until it loses approximately 30% of its original weight. Its flavour is stronger than that of other pork products, such as pancetta, and its texture is more delicate. When cooked, the fat typically melts away.
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