Cured meat · cured

Guanciale

Also called cured pork cheek, cured pork jowl

Italian cured pork cheek, fattier and more intensely porky than pancetta. Rendered crisp for carbonara, amatriciana and gricia.

Gluten-freeDairy-free

What can replace it

  • T2 · GoodStreaky bacon

    Leaner and often smoky; choose unsmoked and render gently.

  • T3 · In a pinchLardo

    Pure fat with no meat; dice and render, adding a little pork for texture.

  • T3 · In a pinchPork belly

    Uncured; salt well and add black pepper, but it lacks cured depth.

Cook with Guanciale

No recipes use it yet.