Description
Italian Style Guanciale, made in the USA -
Guanciale with herbs as seen on Rachael Ray !!
Also, As seen on Stanley Tucci's Searching for Italy & Giada & Bobby Flay in Italy
Guanciale (pronounced gwan-cha-leh) is a triangular cured meat from a pig’s jowl, with one or two streaks of lean meat. It is different from pancetta, which comes from the pig’s belly. Guanciale is aged at least 3 months after being lightly rubbed with salt and covered with ground black pepper.
Italian Tradition
The consistency of the meat, the intensity of the aroma and flavor, and the high quality of the tasty fat part are unmistakable features that have always made this the preferred ingredient in traditional regional dishes – especially dishes made Amatriciana-style (see recipe in the "Wine Pairings and Recipes" tab). Guanciale is also an ingredient in pasta alla gricia and pasta alla carbonara, two cult favorites in the Lazio tradition.
How To Keep It Fresh
Guanciale must always be kept in a cool, dry place, and it should be consumed within a fairly short period of time. Once cut, it retains its goodness for one month at the most, so it is necessary to protect the part exposed to the air with a cheesecloth and leave it in the refrigerator, or even better, in a well-ventilated cellar. Refrigerate upon arrival
NEW SIZE - Hand cut- each piece approx 1.25 - 1.5 lb wedge
Guanciale is an Italian cured meat product prepared from pork jowl or cheeks. Its name is derived from guancia, the Italian word for 'cheek'. Wikipedia
Please note:
- Product is perishable -refrigerate upon receiving
- hand cut 1 - 1.25 lb. approx
- Choose from drop down plain or rosemary
The original Amatriciana, or matriciana (the recipe would appear to originate from the town of Amatrice in Rieti), does not call for onion, garlic or pancetta, only guanciale.
Bucatini all'Amatriciana
Ingredients for 6 servings
Time 1 hour
Amatriciana Ingredients
2 cans of Mutti Roma Tomato or 3 cups of San Marzano tomato
1 lb bucatini
1/2 - 3/4 cup chopped guanciale
3 Tbls or more grated pecorino romano cheese
2 dried hot peppers -to taste but meant to be spicy
Fortuna's extra-virgin olive oil
salt
pepper
Amatriciana Original Recipe- fast & easy
Remove the rind from guanciale, cut it into slices and then strips.
Brown the pork cheek in a saucepan with just a drop of olive oil, or cook it in a drop of water, as called for in the original recipe. After a few minutes, add the chopped chillies, the quantity depends on your personal taste.
Add the tomatoes and juice. Salt to taste. Cover and cook for about 50 mins . Boil the pasta until al dente, drain and put it back into the hot pan.
Add the sauce. Serve immediately topped with some grated pecorino and a pinch of black pepper.
Product Reviews
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Guanciale
The product is of excellent quality. However, it is not what I ordered. I do not prefer the herbed guanciale, and ordered the plain version, but received this instead. I will use it, and I'm sure it will be fine, but I would certainly appreciate it if you inform me first if a change to my order is necessary.
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Herb Guanciale
This product was almost all fat and nothing like when Rachel Ray used it in one of her classic pasta dishes. It costs me $42.94, I sent an email since I couldn’t find a phone number and I still haven’t heard back. PLEASE refund me and send a replacement asap. Fortuna's Response: Nancy, As I'm sure you aware that guanciale is a pork jowl (cheek ) and is mostly fat. I am sorry you were not happy with it, maybe you were looking for something different. -Patti
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GUANCIALE !!!!!!
Delicious !!!!
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Guanciale is amazing!
I ordered this specifically to make traditional carbonara and it was amazing! I've done this recipe with other cured meats, but there is no substitute for guanciale. You won't regret this purchase. Thanks Patti!
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never used it excited to try
will try the reciept onweb site
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Hard to Find
I have recipes that call for guanciale. Now I have my own supply.
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Authentic
Bought this to make pasta carbonara and pasta amatriciana using authentic ingredients like we had in Rome a few years ago. Did not disappoint!
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