What exactly is guanciale, and how do I use it?
Coffin Bay oysters florentine with guanciale
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Guanciale is an Italian cured meat made from pork cheek. It originates from central Italy, and is widely found throughout the Lazio and Umbria regions.
Pronounced as “gwan-chah-leh” it means cheek in Italian.
Guanciale is cured for up to three months in a mixture of salt, black pepper and fennel seeds, before being dried in controlled conditions for 50 days. Its delicate, creamy texture is due to the high fat to meat ratio.
Guanciale is used in many traditional recipes like spaghetti alla carbonara and bucatini all’ amatriciana.
You can find it Italian delis and specialist butchers and delicatessens.
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