Get the apron here : https://salutcompany.com (2nd & final batch) ! Go to http://www.drinkag1.com/alex to get started on your 1st purchase and receive FREE 1-year supply of Vitamin D3+K2 and 5 travel packs
Big thanks to the BERARDI family 🧡
https://www.instagram.com/berardisalumi/?hl=en
https://www.salumiberardi.com/
Guanciale is an Italian cured meat product made from pork jowl or cheeks. The name “guanciale” is derived from “guancia,” which means cheek in Italian. It is a popular ingredient in Italian cuisine, particularly in central Italy, and is commonly used in pasta dishes like spaghetti alla carbonara and bucatini all’amatriciana.
To make guanciale, the pork jowl is seasoned with salt, pepper, and sometimes other spices, then cured for several weeks. The curing process imparts a unique flavor to the meat. Guanciale has a rich, fatty texture and a distinct pork flavor, which can add depth and complexity to dishes. Unlike pancetta, another Italian cured pork product, guanciale is made from the cheek rather than the belly, resulting in a different taste and texture.
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Salut,
Alex
38 Comments
Thanks Alex for letting us know the Apron was in stock! I saw the video too late and was gutted when i saw sold out! Just ordered! Thanks for everything you share with us!
Wow! What a great and smoked full immersion. Big up for the tradition and struggle of the Amatrice people ❤
big bang, guanciale 😂
"Big bang! Guancalle." ❤️
I had the BIGGEST smile on my face throughout this entire video! what a lovely family, you could feel the warmth through the screen. As always Alex, you seem to bring out the best in people 🙂
This is absolute cinema Alex, thank you 🤎
Your advertising drivel about "AG1" caused me to doubt your integrity and unsubscribe.
Beautiful video. I only wish you had mentioned the pigs; what breed, where do they come from, type of food, age, how they are butchered etc. Looking forward to seeing what you cook with this wonderful product!
i get the culinary appeal of eating animal product, but don't you agree that it is a bit barbaric to harm another sentient being just so we can cook it?
It is important to say that guanciale is not usually used as bacon in a sandwich or eggs. Its flavour is strong, different, and perfect when combined with other simple ingredients such as pecorino cheese. Using it instead of bacon will change the flavour, but not always in a better way (I said probably).
Also, it's obvious that "pasta all'Amatriciana" comes from Amatrice, where you have been. The place was devastated by earthquakes in 2017, and many artisans struggled to continue their activities. and traditions. Thanks, Alex for being always so clear and passionate about your job.
Big bang….Guanciale! 😂😂😂
Beautiful! How do we support and retain this hard won culinary knowledge? As Ernesto said: "The people have all gone to the city" this knowledge and technique are in danger of being lost. How can you retain the skill of testing 'doneness' by sniffing a horse bone?
Thank you Alex. Wow!
You're so gracious in everything you do. You're a positive force in the universe, Alex! (I'm talking about the universe created by that Big Guanciale Explosion, of course)
The American version is called "pork jowel bacon" and can be found with other smoked and cured meats but it's mostly a southern thing, I think. It was at Walmart in Kentucky but not when I moved north.
In North America we call it "Hog Jowl". Being from the west coast of Canada however it's nearly impossible to find.
the Navy one was already sold out by the time i woke up sadly 🙁
What a gift! Much respect to the Berardi family.
Alex открыл для себя сало. Рад за мужика!
Just returned from rome and had Luciano Monosilios Carbonara, and brought home a nice piece of Guanciale.
Going to ordre one tomorrow , have to try it out😊👍
I can buy Guincale in the UK…
Vincenzo's plate got to react to this.
Disgusting on so many levels. Just eat some fat. Ughhhh…..
I'm sorry to say (not sorry actually!). This is aesthetically tasteless, such amount of fat when I first tried it almost made me sick. I cannot fathom why Italians have such regards for such fatty cuts that have only places in "mast" or "cvarci" nothing else, more lean smoked or cured cuts like shoulder or leg are much tastier. Italian food is so much overrated like Asian foods…
Looking forward to this serries, I've got 4 jowls that I need to do. I've made guancialle before, but I want to see what Alex does.
Hi Alex, ir you are into cured meat's in Portugal we also have a very old tradicion.
Cured Ham, sausages and a lot of others.
If you are intrested and need help, i can help you.
Congrat's From Portugal
Filipe
Your head's gonna explode when you taste a torrezno. I have a place you have to visit to taste it in all it's glory.
Hey there @alex, when are going to release the following video of the roasted chicken série? Thanks
Good job…thanks for the experience.
Man, if I knew you were going to make me question my love of bacon… who am I kidding, I still would have watched haha!
So that's where Bucatini All'amatriciana came from…
The food and the love is so evident. Beautiful
hearing Alex speaking italian is so refreshing
that color blue on the wall is a tad aggressive
Please make a "Big Bang: Guanciale" shirt 😂
ça sent bon putain!
We call it hog jowl in the southern United States. Welcome to flavor brother