Guanciale
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| Place of origin | Italy |
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| Main ingredients | Pork jowl or cheeks |
| Ingredients generally used | Salt, sugar, spices |
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Guanciale (Script error: No such module "IPA".) is an Italian salt-cured meat product prepared from pork jowl or cheeks.[1] Its name is derived from Script error: No such module "Lang"., meaning 'cheek'.[2] Its rendered fat gives flavour to and thickens the sauce of pasta dishes.[3]
Production
Guanciale[4] is usually rubbed with just salt and ground black pepper by cooks in Rome, but some producers use other spices, herbs, Script error: No such module "Lang".[3] or red pepper,[5] and sometimes garlic. After a few weeks of this initial brining process, salt is washed off with wine. Then, it is spiced once again with pepper or chili powder and air-cured for weeks to months until it loses approximately 30% of its original weight. Its flavour is stronger than that of other pork products, such as pancetta, and its texture is more delicate. When cooked, the fat typically melts away.
In cuisine
Guanciale may be cut and eaten directly in small portions, but is often used as an ingredient in pasta dishes[4] such as Script error: No such module "Lang". and sauces such as Script error: No such module "Lang"..[6]
It is a specialty of central Italy, particularly Umbria and Lazio. Pancetta, a cured Italian bacon, is sometimes used as a substitute when guanciale is not available.[7]
See also
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References
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- ^ Page Module:Citation/CS1/styles.css has no content.De Vita, Oretta Zanini; Fant, Maureen B. (2013). Sauces & Shapes: Pasta the Italian Way. W. W. Norton & Company. p. 33. ISBN 978-0-393-24151-8.
- ^ Page Module:Citation/CS1/styles.css has no content.Cotto, Andrew (10 November 2010). "Italy's Ultimate Answer to Bacon: Guanciale". Salon. Retrieved 9 January 2017.
- ^ a b Page Module:Citation/CS1/styles.css has no content.Parla, Katie; Gill, Kristina (2016). Tasting Rome: Fresh Flavors and Forgotten Recipes from an Ancient City: A Cookbook. Clarkson Potter/Ten Speed. pp. 81–82. ISBN 978-0-8041-8718-3.
- ^ a b Page Module:Citation/CS1/styles.css has no content.Ruhlman, Michael; Polcyn, Brian (2012). Salumi: The Craft of Italian Dry Curing. New York: W. W. Norton & Company. pp. 87–89. ISBN 978-0-393-06859-7. OCLC 829279722.
- ^ Page Module:Citation/CS1/styles.css has no content.Downie, David (2009). Food Wine Rome. New York Review of Books. p. 8. ISBN 978-1-892145-71-0.
- ^ Page Module:Citation/CS1/styles.css has no content.Carnacina, Luigi; Veronelli, Luigi (1977). "Vol. 2, Italia Centrale". La cucina Rustica Regionale. Rizzoli. OCLC 797623404. republication of La Buona Vera Cucina Italiana, 1966.
- ^ Page Module:Citation/CS1/styles.css has no content.Graue, Jennifer (13 August 2016) [March 11, 2011]. "The New Bacon: Pancetta, Guanciale and More". San Jose Mercury News. Retrieved 9 January 2017.
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