Discover the Amazing Flavor of Guanciale: 5 Reasons to Try Italian Pork Cheek Today
What is Guanciale?
Guanciale is a traditional Italian cured meat made from pork cheek or jowl. This flavorful ingredient is often used in classic Italian pasta dishes such as carbonara and amatriciana. It’s a unique product because, unlike bacon, it’s not smoked. Instead, it’s cured with a mixture of salt, pepper, and sometimes herbs, which allows the rich pork fat to shine through.
The texture of guanciale is silky and tender, and the fat is well-marbled, giving it a distinct melt-in-your-mouth quality. It has a more delicate flavor than bacon, with a deeper and more savory taste thanks to the curing process. Guanciale adds complexity to any dish it’s included in, particularly those that highlight Italian flavors.
Why You Should Try Guanciale in Your Cooking
Guanciale is not just a flavorful ingredient—it’s an essential part of authentic Italian cuisine. Whether you’re making pasta alla carbonara, pasta all’amatriciana, or any other traditional dish, guanciale will add richness, depth, and complexity. Its melt-in-your-mouth fat and savory flavor bring authenticity to Italian recipes that are hard to replicate with other meats like pancetta or bacon.
Guanciale Recipe: How to Use It in Cooking
Course: Main Course, CondimentCuisine: ItalianDifficulty: Moderate10
per batch15
minutes120
kcalGuanciale is a flavorful Italian cured meat made from pork cheek or jowl. With a rich, savory taste, it’s an essential ingredient in classic Italian pasta dishes like carbonara and amatriciana. This step-by-step guide will show you how to make guanciale from scratch at home.
Ingredients
2-3 pounds of pork jowl or cheek
3 tablespoons kosher salt
1 tablespoon black pepper
1 tablespoon sugar
2 teaspoons dried thyme
2 teaspoons fennel seeds
4 garlic cloves, crushed
1/4 cup white wine
1/2 teaspoon pink curing salt
Directions
- Prepare the Pork Jowl
Start by trimming the pork jowl or cheek of any excess fat or skin if necessary. Leave the fat intact, as that’s what will cure and give guanciale its distinct flavor. - Make the Spice Mix
In a bowl, combine the kosher salt, black pepper, sugar, dried thyme, fennel seeds, and crushed garlic. Mix thoroughly. You can adjust the spices based on your preferences, but the key is to have a balance of savory and aromatic flavors. - Rub the Meat
Rub the spice mixture generously all over the pork jowl, ensuring that every surface is coated. If you’re using pink curing salt, sprinkle it on the meat at this point. The curing salt helps prevent harmful bacteria during the process and gives guanciale its signature pink hue. - Wrap and Refrigerate
Once the meat is coated with the spice mix, wrap it tightly in cheesecloth. Hang it in a cool, dry place or place it in the back of your refrigerator where it can stay undisturbed. The meat will need to cure for 2-3 weeks. - Curing Process
Allow the guanciale to cure for 2-3 weeks, checking periodically for any signs of spoilage. During this time, the meat will dry out and firm up. You’ll know it’s ready when the texture becomes firm to the touch. - Final Step
Once your guanciale has cured, remove it from the cheesecloth and slice it thinly for use in pasta dishes or as an appetizer. Store any leftover guanciale in the refrigerator or hang it in a cool, dry space for later use.
Recipe Video
Notes
- Helpful Tips:
Use fresh, high-quality pork jowl or cheek to ensure the best flavor and texture.
Be sure the curing environment is dry and cool to avoid the growth of mold or bacteria.
If you don’t have access to pink curing salt, it’s possible to make guanciale without it, but it may not last as long in storage.
Guanciale will last for several months if stored properly, but it is best enjoyed within the first few weeks of curing. - Variations:
For a slightly different flavor, you can experiment with adding rosemary or crushed red pepper flakes to the spice mix.
Some versions of guanciale are smoked after curing for an added depth of flavor.
