Guanciale is made of cured pork jowl and is used to add flavor and richness to pasta, risotto, and stews. This Italian cured meat has ample, flavorful fat with striations of meat running throughout, and is rubbed in salt and spices during production. Guanciale is often flavored with black pepper, garlic and rosemary mixed into its cure. Cubed up and fried until crispy, this masterpiece, originating in central Italy, 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. It is a key ingredient in spaghetti alla carbonara. This pork cheek 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.