Guanciale

Guanciale
Place of origin	Italy
Region or state	Central Italy
Main ingredients	Pork jowl or cheeks
Ingredients generally used	Salt, sugar, spices
	Media: Guanciale;

Guanciale (Italian: [ɡwanˈtʃaːle]) is an Italian salt-cured meat product prepared from pork jowl or cheeks.^[1] Its name is derived from guancia, 'cheek'.^[2] Its rendered fat gives flavor to and thickens the sauce of pasta dishes.^[3]

^ De Vita, Oretta Zanini; Fant, Maureen B. (2013). Sauces & Shapes: Pasta the Italian Way. W. W. Norton & Company. p. 33. ISBN 978-0-393-24151-8.
^ Cotto, Andrew (10 November 2010). "Italy's Ultimate Answer to Bacon: Guanciale". Salon. Retrieved 9 January 2017.
^ Parla, Katie; Gill, Kristina (2016). Tasting Rome: Fresh Flavors and Forgotten Recipes from an Ancient City: A Cookbook. Clarkson Potter/Ten Speed. pp. 81–82. ISBN 978-0-8041-8718-3.

[DeVita_Fant_2013-1] De Vita, Oretta Zanini; Fant, Maureen B. (2013). Sauces & Shapes: Pasta the Italian Way. W. W. Norton & Company. p. 33. ISBN 978-0-393-24151-8.

[2] Cotto, Andrew (10 November 2010). "Italy's Ultimate Answer to Bacon: Guanciale". Salon. Retrieved 9 January 2017.

[ParlaGill2016-3] Parla, Katie; Gill, Kristina (2016). Tasting Rome: Fresh Flavors and Forgotten Recipes from an Ancient City: A Cookbook. Clarkson Potter/Ten Speed. pp. 81–82. ISBN 978-0-8041-8718-3.

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