Meat
Guanciale
Also called cured pork jowl
What it is
Cured pork jowl. The fat is the sauce in Roman pasta.
Origin
Central Italy, especially Lazio.
Flavour
Funky, sweet, more interesting than streaky bacon.
How to use it
Cut into lardons, render slowly, keep the fat. Pancetta is the usual substitute; bacon is a last resort because of smoke and sugar.
Storage
Wrap and refrigerate. It is cured, not immortal.
Can you recognise Guanciale?
Ingredient challengeQuestions about Guanciale
From this ingredient's notes in the catalogue — not a chatbot.
What is Guanciale?
Cured pork jowl. The fat is the sauce in Roman pasta.
How do I use Guanciale?
Cut into lardons, render slowly, keep the fat. Pancetta is the usual substitute; bacon is a last resort because of smoke and sugar.
How do I store Guanciale?
Wrap and refrigerate. It is cured, not immortal.
What does it taste like?
Funky, sweet, more interesting than streaky bacon.
What can replace Guanciale?
pancetta (high for pasta, carbonara). Pancetta is the usual stand-in when guanciale is missing. Bacon works in a pinch but smokes the dish.
Nutrition
Per 100g · estimate · USDA FoodData Central averages and equivalent published tables. Values are typical, not lab tests of your shopping bag.
