GUANCIALE

What is guanciale?

Guanciale is a type of Italian cured meat made from the pork jowl (in Italian, "guancia" means "cheek"), which is cured with salt and spices for several weeks. It is characterized by its high fat content, silky texture, and intense umami flavor, which adds a unique depth to dishes.

Properties of Guanciale

High in fats: Its fat content is high (around 70%), giving it a creamy texture and intense flavor.
High in proteins: It provides essential proteins for the diet.
Deep flavor: Thanks to its curing with spices (salt, pepper, garlic, and sometimes rosemary or thyme), it has a complex and aromatic taste.
No additives or artificial preservatives: Traditionally, it is made naturally, without industrial processes.

Varieties of Guanciale

There are some variations according to the region and curing method:

• Guanciale Amatriciano: Originating from Amatrice, it is the most famous and is used in pasta all'amatriciana.
• Guanciale al Peperoncino: With a layer of chili on the outside, it adds a spicy touch.
• Guanciale Affumicato: It undergoes a light smoking process, giving it a special aroma.

Main producing countries

Guanciale is traditionally an Italian product, centered in regions like Lazio, Umbria, and Abruzzo. However, other countries have started producing it, such as:

Spain: Some artisan charcuteries offer local versions.
France: Specialized producers have created versions similar to Italian guanciale.
United States: With the popularity of Italian cuisine, some charcutiers have started crafting it artisanally.

How to consume or prepare

Guanciale is very versatile in the kitchen and is mainly used in traditional Italian recipes:

• Carbonara: It is fried in its own fat and mixed with egg yolk and pecorino cheese.
• Amatriciana: It is combined with tomato, pecorino, and chili.
• Gricia: Similar to carbonara but without egg.