Guanciale
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Through Rome
Production
Guanciale is usually rubbed with just salt and ground black pepper by cooks in Rome, but some producers use other spices, herbs, peperoncino or red pepper, and sometimes garlic. It is cured for three weeks or until it loses approximately 30% of its original weight. Its flavour is stronger than that of other pork products, such as pancetta, and its texture is more delicate. When cooked, the fat typically melts away.
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In cuisine
Guanciale may be cut and eaten directly in small portions, but is often used as an ingredient in pasta dishes such as spaghetti alla carbonara and sauces such as sugo all'amatriciana.
It is a specialty of central Italy, particularly Umbria and Lazio. Pancetta, a cured Italian bacon that is normally not smoked, is sometimes used as a substitute when guanciale is not available.