Guanciale, carbonara’s iconic cold cut, comes from the cheek and throat of a pig. It’s beloved for its buttery soft fat and distinct flavors that make it very different from other fatty cuts like pancetta or bacon. Luigi from Ammano farm in Tragliatella, Lazio, Italy showed me how it’s made the traditional way from a special breed of local black pigs he’s been perfecting for years.
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I’m Claudia, a journalist and producer reporting on food. I was born and raised in Bari, Italy, and I have been living in London, UK since 2012. I am the host and producer of Regional Eats on Insider Food and So Expensive Food on Business Insider. I enjoy learning what goes behind the scenes in the food industry, how traditional dishes are made and why certain foods are so important to countries and cultures around the world. Follow me for more food videos!
How Guanciale is Made in Italy | Roman Carbonara’s Cold Cut | Differences with Pancetta, Bacon | Claudia Romeo
#guanciale #italianfood #coldcuts
00:00 Intro
00:26 Guanciale’s iconic triangular shape
02:38 The compact fat in a pig’s cheek
03:55 Differences with pancetta
04:49 Salting the guanciale
07:39 Aging the guanciale
09:35 Cutting open a smoked guanciale
15:04 Tasting (and dreaming of a carbonara)
18:14 Farm tour with Luigi and Lello
22:57 Luigi’s story
30 Comments
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The yellowish external zone of guanciale show us as ageing is too prolonged in time or in no optimal conditions otherwise the meat seems to be an excellent product.
Ah! So that's why it's that shape! I buy guanciale and I've always wondered about the form of it
that's like 90% fat
Your usual fabulous job, Claudia! Thanks for giving us insight into so many interesting foods and their preparation.
just render that fat out for my bacon sandwich
24 minutes of serious salvation. 👍
You know that it is fatty when they say that the meat is the marbling. 😀
6:25 If I ever feel bad about my belly fat, I'm just going to call it noble.
What a great video, Luigi seems like a stand up guy and living the dream. As soon as I saw those pigs I thought to myself, "hey they're just like Pata Negras." Love your videos Claudia!
Very authentic reporting. Great job Claudia.
Not much of a gore warning. 1 milisecond really is not long enough to pause, fast forward or really do anything. Better to not include it at all or give an actually useful amount of time. The video is already like 30 min, 10 seconds extra is fine
this was so good i didn't know what to do with myself when it ended
italians love mummyfied foods..
I like to make my Carbonara with half Panchetta and half Guanciale. Its not so fatty overvelmingly to eat. And also Guanciale is expensive.
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amazing. i think i'll have to go check my local italian deli to see if they have guanciale now.
When he is talking about the guanciale, and watching his process, you can tell this tastes amazing. I love the dense white with the red/pink straight line running through the middle. It's quite beautiful. I'm wanting to taste a slice so badly. Great video Claudia.
disgusting. truly.
Really ridicolous to compare Sauna at this aging prosess. Finnis sauna is hot and moist. 70-100 celsius hot Sauna is best 😀
Hello Claudia and Luigi! In Transilvania we are boiling, for the New Year`s Eve, the salted cheek of a pig stuffed with garlic in sour cabbage juice…end touch some sweet smoked paprika 😉 A sandwich with just mustard or sour cabbage plus a shot of palinca to make everything slide better and here u have a hearty winter evening:D
Anyway lots of respect for the devotion,time and passion Luigi is investing into this ancient craft…Ciao a tutti!
I really enjoy your style, Claudia. Thanks for the videos which make me homesick- even though I've never been to Italy.
Pretty sure ol' Luigi is diggin' Claudia here… 😅
Mangia il waddle, Luigi! Sgranocchiare!! 😜
Lavati le unghie, Luigi! Madonn'!!!
I made guanchalle for the first time,this past February and i cut one the other night, let me tell you it turned out fabulous, melt in the mouth !! And very easy to make!!
Friends, 0:25 …..but if we weren't excited to appreciate tradition, we wouldn't watch in the first place, correct?
To warn of a pig's head in a "how guanciale is made" video seems misplaced. I hope I'm here with like-minded viewers while those unstable would naturally avoid the content all-together. 🫣
should just drink the fat juice and put into your hip, claudia
i did not know we were going to meet the pig whisperer in this video 🤣
Bet you anything there aren't "glands that give it it's distinct flavor" – Italians and French confidently proclaim stuff that isn't even remotely true all the time such a weird cultural tick