Guanciale

Unctuous and silky - the sexier version of bacon. If it ain't Guanciale, it ain't Bucatini all'Amatriciana.

Quick Facts

The Flavor Experience

Smoother and more lush than bacon, as it is made with the rich, fatty cut of pork jowl. Cured simply with a mix of herbs and spices, the pork flavor comes through with all of the savory notes.

Usage Tips

Guanciale is traditionally used in Bucatini all'Amatriciana, but you can really use it in lieu of bacon in any application. Render the fat and use it to cook just about any vegetable, or make a roux from it as a base for mac and cheese sauce.