Guanciale
Guanciale is cured pork cheek, with regional examples such as the guanciale amatriciano described by Lazio’s agriculture agency.
- Animal
- Pig
- Cut
- Cheek
- Form
- Cured and seasoned
The Amatriciano curing example
ARSIAL describes Guanciale Amatriciano made from trimmed pork cheek, layered with salt and seasonings and worked so the mixture penetrates evenly. After a refrigerated brining phase, excess salt is removed, the pieces are drained and tied, and the exposed surface is seasoned with pepper or chili. Drying and maturation follow. This regional example illustrates a process without prescribing one recipe for every guanciale.
At the table
For pasta del vergaro, combine cooked guanciale with sheep ricotta, pecorino and pepper.
Select the guanciale your recipe specifies and read its seasoning information.
