- Guanciale
Guanciale is a kind of unsmoked Italian
bacon prepared withpig 's jowl or cheeks. Its name is derived from "guancia", Italian for cheek.Pork cheek is rubbed withsalt , groundblack pepper orred pepper and cured for three weeks. Its flavor is stronger than other pork products, such aspancetta , and its texture is more delicate.Guanciale is traditionally used in dishes like "Pasta all'amatriciana" and "spaghetti alla carbonara". It is a delicacy of
Central Italy , particularlyUmbria andLazio .Pancetta , a cured Italian bacon which is normally not smoked, can be used as a substitute when guanciale is not available, with slightly varying results.External links
* [http://www.themorningnews.org/archives/how_to/the_art_of_the_cure.php Recipe for guanciale with detailed photos and text]
* [http://freedomway.co.uk/Recipes/Guanciale_Frame.htm Recipe for Guanciale]
* [http://www.babbonyc.com/in-guanciale.html Recipe for homemade guanciale]
* [http://fxcuisine.com/default.asp?Display=8 Article in English about guanciale and its uses]
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