Cured pork cheek · Central Italy
Guanciale
Salted, peppered and cured pork cheek (jowl). Fattier and more intense than pancetta, it is the essential ingredient of carbonara, amatriciana and gricia. Its rendered fat flavours pasta as it cooks.
Pork cheekOrigin
CuredType
PepperSeasoning
CarbonaraUse
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ITasting notes
Profile
Intensity
MildIntense
Length
ShortLong
Saltiness
Lightly saltedSalty
Meltiness
FirmMelting
Tasting
Appearance
Mostly white fat, fine pink streaks, peppered rind.
Aroma
Pepper, pork fat, mild.
On the palate
Melts when cooked, rich, savoury.
Aromas
PepperMelting fatMildLardedUmami
Pairings
CarbonaraAmatricianaGriciaPasta & sautéed vegetables
IIIThe producer
Traditional charcuterie from Central Italy, the base of Roman pasta dishes. No EU appellation.
VSpecifications
- Origin
- Central Italy, Italy
- Format
- Whole piece / sliced
- Packaging
- Sold by weight
- Storage
- Chilled (4–8 °C)
- Reference
- CHA-009
Information
- Type
- Cured
- Meat origin
- Pork cheek
- Presentation
- Peppered
- Appellation
- No EU appellation
The cured meat