Is your favorite part of spaghetti carbonara the absolutely delicious crispy pieces of pancetta that add a little crunch in every bite? Then you will love Guanciale! While similar to pancetta, it is leaner and more flavorful, and is made by drying the meat from the pig's jowls. Once featured as the Ingredient of the Month on the Babbo website, they use it on all sorts of things, but especially enjoy it's contribution to the bucatini all'amatriciana (recipe found here). My boyfriend and I were able to pick some up at Salumi, Batali's dad's incredible cured meats shop in Seattle, and an essential lunch place for anyone visiting the area. We brought it back with us to NYC and made a delicious bean soup incorporating the guanciale.
Additionally, Yum Sugar recently featured a post on the magical pork product. Check it out and more here. Oink!
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