Guanciale

Description

Guanciale is the true soul of Italian cuisine, concentrated in one single cut without which it is impossible to make a real carbonara If parmesan is the king of cheeses, then guanciale is the "grey cardinal" of Roman gastronomy In Italian guancia means "cheek". It is precisely from cured pork cheek that this delicacy is born, and it cannot be replaced either by ordinary bacon or by pork belly Guanciale is denser and more tender than bacon. It is a perfect alternation of the purest white fat and thin layers of pink meat. When heated, the fat becomes as clear as a teardrop and melts, turning into a velvety sauce. Guanciale is the fundamental ingredient of the three great Roman pastas. Without it the dish loses its authentic code Carbonara: only guanciale gives that very enveloping sauce without a gram of cream Amatriciana: where the sweetness of tomatoes meets the sharpness and smokiness of the cured cheek Pasta alla Gricia: the most honest way to feel the taste of the product — only pasta, pecorino cheese and guanciale The aesthetics of serving If you decide to serve guanciale not as part of a pasta, turn it into a ritual Slices: cut it into thin, almost transparent slices. They should be translucent against the light Company: place it on warm bread or bruschetta. The warmth of the bread will make the fat "flow" a little, releasing the aroma of pepper Accompaniment: a couple of drops of aged balsamic or a fig will underline its saltiness with a noble sweetness per 100 g We cut it into slices from a whole piece