Guanciale is cured unsmoked Italian pig jowls or cheeks. The word Guanciale comes from the Italian word guancia, meaning “cheek”. A specialty from the Umbria and Lazio regions of Central Italy, Guanciale is a traditional ingredient in such dishes as pasta all’amatriciana and spaghetti alla carbonara.
Cooking Instructions
Baked: You can cut guanciale into thin strips and bake it in the oven until it is crispy, like bacon. Simply oil a sheet with oil, and bake in your oven at 395 degrees Fahrenheit for fifteen minutes.
Sauteéd: Italian dishes may pair sautéed guanciale with hearty fava beans or bitter greens like broccoli rabe.
This pack contains 1 piece.
Product photography is representative only. Sizes and thicknesses may vary. Weights and portions will be as stated.
