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Glossary Italian food and cooking / Term

Guanciale

The meat from the cheek of a pig, guanciale (from guancia, meaning cheek) is rubbed lightly with salt and freshly ground black pepper or chili pepper, then cured for three months. It is very common in the cooking of central Italy, particularly Latium, where it flavors numerous pasta sauces (see alla carbonara and alla gricia ).

Permanent link Guanciale - Creation date 2020-04-25


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