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Guanciale is an Italian cured pork product, similar to bacon, that is made from the pig's jowls rather than its belly. Guanciale is frequently said to have a mellower, sweeter and more "porky" flavor than traditional bacon.
 
Guanciale is an Italian cured pork product, similar to bacon, that is made from the pig's jowls rather than its belly. Guanciale is frequently said to have a mellower, sweeter and more "porky" flavor than traditional bacon.
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Guanciale is the main meat ingredient for genuine ''carbonara'' and ''amattriciana'' sauces. It is a specialty of Roman cuisine, and popular throughout the Lazio and even Abruzzi regions.
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To make guanciale, pork cheeks (hog jowls) are cured in a salt/sugar mixture and kept in a cool place for about one week. They are then hung to air cure for at least one month and often two-three months.
   
 
[[Category:Italian Food Glossary]]
 
[[Category:Italian Food Glossary]]

Revision as of 15:13, April 8, 2007

Guanciale is an Italian cured pork product, similar to bacon, that is made from the pig's jowls rather than its belly. Guanciale is frequently said to have a mellower, sweeter and more "porky" flavor than traditional bacon.

Guanciale is the main meat ingredient for genuine carbonara and amattriciana sauces. It is a specialty of Roman cuisine, and popular throughout the Lazio and even Abruzzi regions.

To make guanciale, pork cheeks (hog jowls) are cured in a salt/sugar mixture and kept in a cool place for about one week. They are then hung to air cure for at least one month and often two-three months.

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