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guanciale

cured pork cheek or jowl

Guanciale and beets on pizza

Salted and cured until nearly dry but not smoked, guanicale has an intense piggy flavour and keeps for months. It's similar to pancetta (Italian bacon) and an essential ingredient in the classic pasta sauces of Lazio: alla gricia, all'amatriciana and alla carbonara.

Also see gota.

Text © Dana Facaros and Michael Pauls

Images by: Ketzirah Lesser & Art Drauglis