Guanciale
Guanciale is an air-dried, unsmoked bacon made from pork cheek ( Italian guancia ) or pork neck from Lazio and neighboring regions of Italy .
Two varieties are protected in the list of traditional and typical products of the Lazio region.
- The Guanciale amatriciano is produced in the municipalities of Amatrice and Accumoli and is aged for one to three months. It is seasoned with black pepper or chilli pepper.
- The Guanciale dei Monti Lepini is made from the bacon of the rare pig Nero dei Monti Lepini in the municipality of Carpineto Romano .
Guanciale is mostly used cut into strips or cubes and seared as a cooking ingredient, e.g. For example with spaghetti all'amatriciana , spaghetti alla carbonara or the fave col guanciale , a traditional dish made from broad beans and bacon. Guanciale can be replaced by the similarly made pancetta , which, however, is made from the pork belly. Guanciale has a higher fat content, around 70% compared to 50% for pancetta, and has a more intense taste.
A smoked version of Guanciale is made in Ploaghe , Sardinia ; the pigs used are a cross between wild boars and free-range grazing pigs .
literature
- Gillian Riley: The Oxford Companion to Italian Food , New York 2007, Guanciale article
Individual evidence
- ^ Guanciale amatriciano. In: Arsial (Agenzia regional per lo sviluppo e l'innovazione dell'agricoltura del Lazio; Agency for the Development of Agriculture in Lazio). Retrieved October 28, 2019 (Italian).
- ^ Guanciale dei Monti Lepini al maiale nero. In: Arsial (Agenzia regional per lo sviluppo e l'innovazione dell'agricoltura del Lazio; Agency for the Development of Agriculture in Lazio). Retrieved October 28, 2019 (Italian).
- ↑ Katie Parla, Kristina Gill: Rome - The Cookbook: Traditional Recipes and Authentic Stories . Südwest Verlag, 2016, ISBN 978-3-517-09522-6 ( limited preview in Google book search).
