A type of Italian cured pork made from the cheeks and jowls of hogs and commonly considered to be a form of bacon. Guanciale, pronounced "gwan-cha-lee", is lean meat often added to pasta dishes requiring bits of fatty pork that are browned into a crispy textured ingredient, providing a rich meaty flavor. Pancetta, another type of Italian bacon, is often substituted since guanciale may be hard to find.
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