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Guanciale is a leaner Italian cured pork made from the cheeks and jowls of pigs. It can be used in various dishes such as pasta, asparagus, and greens, and can be substituted with pancetta.
As a meat offering that originates in Italy, guanciale is a style of pork that is made from the cheeks and cheeks of pigs, then cured. Typically, this Italian cured pork looks like thick slices of bacon, although the length of the pieces can be slightly uneven in texture, rather than evenly cut. There are several ways to use bacon in different recipes. Here are some examples of how guanciale can be used to prepare tasty meals.
Because guanciale is often considered a lean meat option compared to pancetta and other types of cured meats, many cooks will find this cured meat preferable when preparing dishes that contain fewer carbohydrates and fat. A simple dish that can be made with guanciale involves angel hair pasta that has been cooked and seasoned with herbs. Adding a simple oil-and-vinegar dressing to pasta, then lightly tossing it creates a bed for sections of bacon that have been fried or grilled. The guanciale can be prepared as strips or cut into small pieces for this dish. Additional layers of flavor can be added by using spinach pasta instead of the standard vermicelli in the recipe.
Guanciale is a thicker meat, but it can be cut into strips and used to wrap small bunches of asparagus. Just as with bacon, asparagus stems are gathered in bunches of three or four stalks, then wrapped with guanciale. The bunches are placed in an oven or grill for a few moments. As the guanciale cooks, the juices mix with the asparagus and help infuse the stems with the flavor of the meat. This is a quick and easy side dish for any lunch or dinner.
Guanciale can also be used to flavor a pot of greens, such as black-eyed peas, pinto beans, or blue beans. Since guanciale contains the same flavor as traditional pancetta, a few pieces will easily provide extra flavor for the beans and peas, without adding as much fat content. In addition to its use in preparing dried peas and beans, guanciale can also be used to flavor cooked vegetables such as green beans, turnip greens, collards, and kale.
While bacon is a great substitute for most cured bacon, it’s not always readily available. Often another form of cured Italian pork, pancetta, can be found and used in the same recipes that call for guanciale. Pancetta has a very similar flavor and texture to guanciale.
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