Guanciale cured meat is a speciality of central Italy and is prepared from pork jowl or cheeks. Its name is derived from guancia, meaning cheek. The cheek is rubbed with salt, sugar, and spices (typically ground black pepper or red pepper and thyme or fennel and sometimes garlic) and cured for three weeks or until it loses approximately 30% of its original weight. Its flavor is stronger than other pork products, such as pancetta, and its texture is more delicate. On cooking, the fat typically melts away giving great depth of flavour to the dishes and sauces it is used in.
Shelf life: 3 months +
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