proposto da: Salumeria Toscana
Pepper-seasoned cured guanciale, 800 g
Pepper-seasoned cured guanciale, 800 g
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Pepper-Cured Pork Jowl: Tuscan, whole, 800 g
Why guanciale is different from pancetta
Pancetta and guanciale are similar, but they come from two different parts of the pig. Pancetta comes from the belly, with regular layers of lean meat and fat. Guanciale comes from the jowl: its fat is firmer and more flavorful, releasing aromatic drippings in the pan and leaving the pieces crisp on the outside and tender inside.
That is why guanciale is not substituted in recipes from Rome and central Italy: it gives carbonara and amatriciana a rich flavor that pancetta doesn't have.
Product specifications
| Feature | Details |
|---|---|
| Product | Pepper-cured pork jowl |
| Producer | Bontà Toscane, Valtiberina (Tuscany) |
| Cut | Pork jowl |
| Seasoning | Salt, black pepper, spices |
| Curing time | 3 months |
| Size | Whole, 800 g, vacuum-packed |
| Storage | Refrigerate at 0-4 °C |
How to use guanciale
- Remove the rind and any excess pepper crust, then cut it into strips about 1 cm wide.
- Place it in a cold pan without oil over medium heat: in 6-8 minutes, the fat will render and the pieces will become crisp.
- Carbonara: crisp guanciale, egg yolks, pecorino and pepper, with a little of its rendered fat in the sauce.
- Amatriciana: guanciale, tomato, pecorino and a pinch of chili pepper.
- Gricia: just guanciale, pecorino and pepper.
- Slice it thinly and serve on warm bread, like a more flavorful lardo.
Pairings
- Cheese: grated aged pecorino.
- Red wine: a medium-bodied Tuscan red.
Frequently asked questions about guanciale
What is guanciale?
It is pork jowl that has been salted, seasoned with pepper and spices, and cured. It has more fat than lean meat and becomes crisp in the pan: it is the classic ingredient in carbonara and amatriciana.
What is the difference between guanciale and pancetta?
Guanciale comes from the jowl, while pancetta comes from the belly. Guanciale has firmer, more flavorful fat and a more intense taste when cooked.
How much guanciale do you need for carbonara?
Allow about 40-50 g per person, cut into strips.
Can it be frozen?
Yes: cut it into strips or cubes and freeze in portions, so you can use it straight from the freezer in the pan.
How should it be stored after opening?
Wrap it in food-safe paper and refrigerate at 0-4 °C for 2-3 weeks.
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