Guanciale, artisan Italian cold cuts
The name Guanciale comes from the pig's “cheek”. It differs from other Italian cold cuts, such as lard and pancetta, due to its different cut composition, essentially premium fat streaked with lean meat. Its fat content classifies it midway between the two aforementioned cured meats and it is considered a fundamental ingredient in many recipes of Italian tradition.
It is the indispensable Guanciale that gives an unmistakable flavor to typical Central Italian dishes – carbonara pasta, amatriciana, or gricia. In Lazio and Abruzzo, in the small town of Amatrice in the province of Rieti, and in Camposto near L’Aquila, traditional guanciale is also processed through partial smoking, becoming a renowned typical specialty throughout the Peninsula.
We are not talking about one of the most famous Italian cold cuts. Although very affordable in terms of price, Guanciale is rather a food for connoisseurs, capable of adding a touch of originality to a thousand recipes including legumes, artichokes, and porcini mushrooms.
