Description
Aged Guanciale
Guanciale represents the excellence of Italian charcuterie and the fundamental pillar of Roman cuisine. Made from pork cheek, it also includes part of the throat and neck, creating a product with a unique organoleptic profile that has conquered the world through iconic Lazio recipes.
Distinctive Features
Guanciale is distinguished by its predominant fatty component (about 70%) enriched with lean muscle veins that give it the characteristic intense flavor and creamy texture during cooking. The minimum 3-month aging develops the protective outer crust and concentrates the aromas, making it the irreplaceable ingredient of the “Fantastic 4” of Roman cuisine: Carbonara, Amatriciana, Gricia, and Cacio e Pepe.
- Shape: Characteristic triangular with golden-brown rind
- Appearance when cut: White-pinkish with irregular marbling
- Aroma: Intense with spicy notes of black pepper
- Texture: Soft and buttery, melts when cooked
Traditional Production Process
Processing Stages:
- Selection: Cheek from heavy Italian pigs with throat and neck
- Dry salting: 8-15 days with coarse sea salt
- Seasoning: Coarsely ground black pepper, optional chili pepper
- Aging: Minimum 3 months in controlled environments (12-18°C)
- Smoking (variants): Almond bark and fragno wood
Guanciale vs Pancetta: the Fundamental Differences
| Characteristic | Guanciale | Pancetta |
|---|---|---|
| Anatomical origin | Cheek/throat/neck | Pork belly |
| Fat content | 70% (fattier) | 45% (less fatty) |
| Calories per 100g | 655 kcal | 450 kcal |
| Aging | Minimum 3 months | 2-4 weeks |
| Main use | Cooking (sautéing) | Direct consumption + cooking |
| Tradition | Roman/Lazio cuisine | Widespread throughout Italy |
Nutritional Values per 100g
- Energy: 655 kcal / 2743 kJ
- Proteins: 6.4g
- Total fats: 69.6g (of which saturated 27g)
- Carbohydrates: 0.8g
- Sodium: 1.8g
- Cholesterol: 95mg
Naturally gluten and lactose-free
Roman Culinary Tradition
Guanciale is the fundamental ingredient of the four most iconic recipes of Roman cuisine:
- Carbonara: Base for sautéing with eggs, pecorino, and black pepper
- Amatriciana: Sauté enriched with peeled tomatoes and chili pepper
- Gricia: “White Amatriciana” with only Pecorino Romano and pepper
- Pasta e Fagioli: Fatty base for traditional Lazio soups
Optimal Cooking Techniques:
- Cut into 5-8mm strips
- Slow cooking without added oil
- Browning until golden for fat release
- Creaming with pasta and cooking water
Optimal Storage
Whole Guanciale:
- Cool and dry place (15-20°C)
- Covered with a clean cloth
- Duration: 4-6 weeks from production
Vacuum-packed:
- Refrigerator: 6 months unopened
- After opening: 15-20 days in a closed container
- Out of fridge: maximum 1-2 hours
Sliced:
- Refrigerator (2-4°C) covered with cling film
- Consume within 24-48 hours of cutting
Certifications and Quality
✅ Selected Italian raw material
✅ Traditional process according to historical recipes
✅ Natural aging minimum 3 months
✅ Quality controls at every production stage
✅ Complete traceability from raw material
