Guanciale
guanciale
- Flavor and role
- An Italian cured meat made from pork cheek salted and peppered, then aged. Very fatty; when fried it releases rich, nutty fat that carries the sauce.
- Typical dishes and uses
- Carbonara, amatriciana, gricia
- Substitutes
- 100g guanciale = 100g pancetta or 100g slab bacon (bacon adds smokiness).
- Storage
- Vacuum-packed 1–2 months in the fridge. Once opened, wrap in cling film: 2–3 weeks in the fridge, 3 months frozen.
- Main countries
- Italy
- Used in this book
- CarbonaraToasted-Pepper Carbonara, Bain-Marie Style
Updated 2026-10-10