Quote:
Originally Posted by MayQueen  I've never even heard of guanciale!  |
MayQueen,
Guanciale is the cured pork jowl.
The Italians take the cheek muscle from the pig and cure it much like pancetta.
It is a cure much like bacon but never smoked.
It doesn't get rolled, as is most of the pancetta we see in the US, and is sold flat.
It is the key ingredient is dishes like Bucatini all'Amatriciana.
If you want to try some, I've got a few sources.
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