Hi, have any of you cooked with Guancale? I've seen plenty of YouTube clips of people making Carbonara and Amatricana and I'm keen to try it. Where did you buy it? Where do you store it? How long can I expect it to last if I buy a big old chunk and hang it up somewhere suitable? It looks like 90% fat so does it just melt and impart its flavour or is there any texture to it like say Pancetta? Thanks. Or should I say Grazie?
Guancale
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glasgowcyclist
Charming but somewhat feckless
- Location
- Scotland
Although I haven’t cooked with guanciale, I know it is stocked in Waitrose. You’ll probably get it also in your local Italian deli.
Its higher fat content and longer curing process mean the flavour is richer, more intense than pancetta.
It’s best kept in the fridge, where it will last up to 6 months uncut. Once you open and cut some, you should use the rest within a week or ten days, again keeping it refrigerated.
Its higher fat content and longer curing process mean the flavour is richer, more intense than pancetta.
It’s best kept in the fridge, where it will last up to 6 months uncut. Once you open and cut some, you should use the rest within a week or ten days, again keeping it refrigerated.
- Location
- Glasgow
Like @glasgowcyclist said.
I think I saw guanciale (lit translation pillow lol) in Lidl when it's Italian week.
I don't buy it because it would go off before I can use it.
I suppose one could portion the cut and freeze it.
Also, have a look in M&S bigger food stores.
I think I saw guanciale (lit translation pillow lol) in Lidl when it's Italian week.
I don't buy it because it would go off before I can use it.
I suppose one could portion the cut and freeze it.
Also, have a look in M&S bigger food stores.
newts
Veteran
- Location
- Isca Dumnoniorum
You need to find a local italian deli for, the supermarket Guancale is very much an imitation.
It yields alot of flavoursome fat when you gently fry to a light crisp.
Pancetta or quality smoked bacon can be used as a substitute but will not get close to the flavour of Guancale.
I make Carbonara and Amatricana on a weekly basis with smoked bacon from the local butcher with good results.
Carbonara alla Rigatoni is a house special casa di newts.
It yields alot of flavoursome fat when you gently fry to a light crisp.
Pancetta or quality smoked bacon can be used as a substitute but will not get close to the flavour of Guancale.
I make Carbonara and Amatricana on a weekly basis with smoked bacon from the local butcher with good results.
Carbonara alla Rigatoni is a house special casa di newts.
Reynard
Guru
- Location
- Cambridgeshire, UK
I shall have a look in Waitrose next time I'm there, but TBH, don't think the one here stocks it (too provincial).
As an alternative to guanciale, I use the smoked, cured and cooked pork belly (boczek) from the Polish aisle, as it's nice and fatty compared to streaky bacon, say, or pancetta.
As an alternative to guanciale, I use the smoked, cured and cooked pork belly (boczek) from the Polish aisle, as it's nice and fatty compared to streaky bacon, say, or pancetta.