Guanciale (Italian charcuterie): Guanciale is an Italian culinary specialty. It is a piece of non-smoked dried meat from the cheeks or jowls of the pig. Its name comes from guancia, the Italian word for the cheek.Description: Guanciale is a piece of dried meat traversed by lean veins (muscle) with superior fat, which is different from bacon (back fat) and bacon. pancetta or belly (belly fat). The consistency is harder ...
Hello,
You must be a subscriber to read the rest of this article, its links and its images.
The subscription to the complete reading of the site is at 1 €uro per month, without any commitment.
If you already have a current subscription, please log in using the form below.
Otherwise you can subscribe here.