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I Traveled To Italy For This Extra Special Ingredient (R.I.P. Bacon)
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I Traveled To Italy For This Extra Special Ingredient (R.I.P. Bacon)

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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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38 Comments

  1. @liammulvaney

    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!

  5. @Enhancedlies

    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 🙂

  8. @kedelbach

    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!

  9. @davidsauer8783

    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?

  10. @BitmaniaK

    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.

  12. @cjwilliamsii

    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?

  14. @riccardolabella5330

    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)

  15. @dankymatters838

    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.

  16. @eternalbordom

    In North America we call it "Hog Jowl". Being from the west coast of Canada however it's nearly impossible to find.

  20. @rkharper

    Just returned from rome and had Luciano Monosilios Carbonara, and brought home a nice piece of Guanciale.

  25. @ksilofonija2

    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…

  26. @brentwork111

    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.

  27. @filiperebocho3976

    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

  31. @SeriousBeard

    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!

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