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Description
The cured guanciale produced by Ghiotti Toscani is a cut of meat derived from the pork cheek. This piece consists of fine fat with a vein of tender meat inside. The guanciale is salted and spiced before being aged for several months. Guanciale is used in Italian cuisine for the preparation of various dishes, some of the most famous being spaghetti all'Amatriciana and Carbonara. Guanciale varies from region to region; in Lazio, for instance, it is also flavored with chili and garlic. For some Amatriciana pasta recipes, a guanciale that has been briefly smoked with oak wood is used. Pairings: Guanciale is used in many recipes like Carbonara and Amatriciana. It is excellent when thinly sliced like lard, accompanied by acacia honey and a glass of Barbera di Braida. Storage: Keep cool, once cut, cover the cut adequately. Processing: Guanciale is made exclusively from the pork cheek. It is sometimes compared to pancetta, but the substantial difference is the higher quality of the lard present in the cheek, which is more delicate and sweet. Once cut, the guanciale is first salted and massaged, then spiced with pepper. The aging of the guanciale lasts for a few months before being marketed. Foodexplore offers guanciale online at special prices for you. Aging: 23