Guanciale - A Not often Found, Essential Inegredient
in Italian Cooking
Guanciale is Italian style cured pork jowl not often available
in this country. It is essential in certain dishes and most often must be
substituted for. Corti Brothers has offered a well made example from a specialist
producer in our random weight, cryovac sealed pieces. Since it is a cured
fat product, Guanciale merely needs to be kept wrapped in the refrigerator
and sliced when used.
It is indispensable for spaghetti alla carbonara or bucatini
all’amatriciana. Any substitute pales in comparison. It is indispensable
for the authentic flavor of these two pasta dishes, where the rendered guanciale
fat provides the flavor. Guanciale is also used to make the “battuto” for
winter time soups. It adds flavor to bean dishes, involtini and such. Very
typical of Roman cooking, there it is also called “ganascia.”
Cured with pepper, salt, allspice, and garlic, it has a
special flavor and character. It is normally sliced like thickly cut bacon
and then julienned for cooking. It is streaky fat and will render out a lot
of fat. This is the reason for its
existence. It is precisely this fat which gives flavor to dishes.
Guanciale (Cured Pork Jowl) $14.99 lb (Random weight pieces,
about ½ lb) (#7053)
As this item comes in random weights,
please call us to place
an order.
<< Back to Top
|
