Citterio
Citterio Uncured Guanciale
What it is
This is a cured pork jowl product. It is made from pork jowl that has been seasoned and cured. The curing process gives it a distinct flavor and texture. It is not smoked. This product is typically sold in a rectangular block or pre-sliced. It is a traditional Italian ingredient.
How people cook with it
Guanciale is a key ingredient in several classic Italian pasta dishes. It adds a rich, savory depth to sauces.
- Carbonara
- Amatriciana
- Gricia
- Flavoring stews
To use guanciale, it is usually diced or cut into small strips. It is then rendered slowly in a pan over medium-low heat. This process releases its flavorful fat, which is then used as the base for sauces. The crispy pieces of guanciale are often set aside and added back to the dish at the end. The rendered fat is essential for the authentic taste of dishes like carbonara. It is important not to rush the rendering process.
How it differs from similar foods
Guanciale differs from pancetta and bacon primarily in the cut of pork used and the curing process. Guanciale comes from the pork jowl, while pancetta and bacon come from the pork belly. Guanciale is typically cured but not smoked, giving it a unique, intense pork flavor.
Who it is for
Home cooks and chefs seeking authentic Italian flavors will use this product.
How to keep the rest
Once opened, store any unused portion of the guanciale tightly wrapped in plastic wrap or in an airtight container. Keep it refrigerated to maintain its freshness. It is best used within a few days of opening for optimal flavor and texture.