Hello friends of Paulina Cocina ! This time we're going to talk about guanciale , one of those ingredients that makes you cry with emotion when you see it on the shelf, a true gem of Italian charcuterie.
The truth is that although many end up resorting to Italian bacon (or Italian pancetta) because they can't find it, today we're going to tell you why Italian guanciale is in a league of its own, and why we recommend taking advantage of it.
Get ready to learn what guanciale is , what part of the pig it comes from, why it's not bargained for in Rome, and what recipes we can use to enjoy it with that irresistible crunch that makes you want to eat it before you even make the pasta. Andiamo!
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About the Guanciale
Guanciale is a cured meat obtained from the cheek of a pig (yes, the pig's face, that's right). Its name comes from guancia , which means "cheek" in Italian. It's not the same as bacon or pancetta. It has more infiltrated fat , more flavor, and, when cooked properly, a crispy texture on the outside and tenderness on the inside that's second to none.
Guanciale: What part of the pig is it and why is it special?
Italian guanciale comes exclusively from the pig's cheek. This area has an ideal ratio of fat to meat, and this is very noticeable when cooked: it doesn't dry out or shrink , and it has an intense, deep, and slightly sweet flavor.
- That's where its name comes from, because "guancia" in Italian means cheek. Unlike pancetta (which is taken from the belly) or bacon (which usually comes from the loin), Italian guanciale has a dreamy ratio of fat to meat.
This mixture makes it crispy on the outside, tender on the inside, and with a flavor that makes you cry with emotion.
7 Characteristics of Italian guanciale that make it unique
- Delicious fat: 70 % of this sausage is fat . But beware, not just any fat: it's soft, creamy, and melts like butter in a pan.
- Traditional curing: It's cured with salt, black pepper , and sometimes rosemary or garlic. All of this is done for at least three weeks (although some people leave it for more than two months).
- Glorious texture : Crispy on the outside, silky smooth on the inside. When cooked properly, it needs no side dish.
- Powerful flavor: It has a deeper flavor than bacon or pancetta. It's salty, with sweet and spicy notes. One bite is a direct trip to Rome.
- Aroma that makes you fall in love: When we put it in the pan, the perfume that comes out is addictive.
- Found in authentic carbonara and amatriciana carbonara refers to , the original recipe for carbonara sauce includes this ingredient. However, if you can't find it, you can substitute (unsmoked) pancetta Italian bacon .
- The difference between guanciale and Italian bacon: The former has more fat, more flavor, and a richer texture when cooked. Italian bacon tends to be drier and less intense.
How to cook and preserve elf
We'll give you some key tips: how to cook it without ruining it and how to preserve it properly . Here, we'll tell you all the steps to ensure it's crispy, juicy, and lasts just as long as necessary.
Steps to cook it and make it crispy
- Cut it into strips or half-centimeter cubes.
- Do not add oil or butter: it goes directly into the cold pan and cooks over medium heat.
- Let it release its fat and brown slowly, without rushing.
- When it's crispy, remove it and drain it on absorbent paper . The remaining oil is liquid gold: don't throw it away, use it.
Its conservation
- Wrap it in parchment paper or plastic wrap.
- Store it in the least cold part of the refrigerator (vegetable drawer, for example).
- It lasts for weeks , even more than a month if it is well cured.
- If it becomes hard or drier, you can continue using it without any problem.
8 Tips to use the guanciale as a modern nonna
- Cut carefully : Don't chop. Make even, medium-sized cuts so they cook well and don't burn.
- No extra oil : It cooks in its own fat. It's self-sufficient.
- Don't salt it ahead of time : It already comes with salt, and lots of it.
- Combine with dry pasta Rigatoni, bucatini or spaghetti carbonara pasta are great because they retain the crispy bits well.
- Using fat as a base : If you're making a sauce, start with that guanciale fat as if it were the butter of the gods.
- Try it outside of pasta : It's amazing in an omelet , on a homemade pizza , or as a topping for a warm salad.
- Freeze in portions : If you get a whole piece, you can cut it and freeze it. That way, you'll always have some on hand.
- Not to be confused with Italian bacon : Although they look similar, the texture and flavor of guanciale are on another level.
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The best guanciale recipes: classics that never fail
It is an essential ingredient in several Italian recipes:
- Carbonara : It only contains pasta, eggs, guanciale , pecorino, and pepper. No cream, garlic, or onion. The secret is to emulsify the fat from the meat with the egg yolk and cheese. The result is a smooth, creamy dish.
- Amatriciana : Tomato sauce with Italian guanciale and pecorino. Pairs well with long pasta or bucatini. It has a bit of spice, but nothing else.
- Gricia : A close cousin of carbonara, but egg-free . Just pasta, guanciale , and pecorino. Ideal for those who want something creamy without all the fuss.
- Pizza bianca romana guanciale pieces on top. Explosion of flavor!
- Tortilla with guanciale : It's not Italian, but it's outrageous. Imagine a Spanish omelet with that added golden fat... There's no going back.
- Warm salad : Green leaves, poached egg , and freshly cooked guanciale cubes. It comes together on its own.
