I Traveled To Italy For This Extra Special Ingredient (R.I.P. Bacon)

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Guanciale is an Italian cured meat product made from pork jowl or cheeks. The name "guanciale" is derived from "guancia," which means cheek in Italian. It is a popular ingredient in Italian cuisine, particularly in central Italy, and is commonly used in pasta dishes like spaghetti alla carbonara and bucatini all'amatriciana.

To make guanciale, the pork jowl is seasoned with salt, pepper, and sometimes other spices, then cured for several weeks. The curing process imparts a unique flavor to the meat. Guanciale has a rich, fatty texture and a distinct pork flavor, which can add depth and complexity to dishes. Unlike pancetta, another Italian cured pork product, guanciale is made from the cheek rather than the belly, resulting in a different taste and texture.

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Salut,

Alex