Guanciale is made of cured pork jowl and is used to add flavor and richness to pasta, risotto, and stews. This Italian meat has ample, flavorful fat with striations of meat running throughout. Guanciale is often flavored with black pepper, garlic and rosemary mixed into its cure. Cubed up and fried until crispy, guanciale is most often encountered in the classic dish, Pasta all'Amatriciana.
How to Eat Guanciale
This cured meat is very similar to bacon or pork belly and can be used in recipes that call for those ingredients. Guanciale can be diced and mixed into sauces, soups, or pasta dishes. For a delectable appetizer, it can also be sliced and pan-fried. This Italian meat adds a wonderful saltiness and buttery flavor to your food.