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Pork goose (Guanciale), as it is preserved naturally.
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This video is subtitled in several languages and you just have to look for the translation on the top right.
Guanciale is the gooseberry, and his fans claim that there is no substitute for it. It is a meat with a high fat content, juicy, ideal for cooking.
This delicious meat with a robust aroma is seasoned on the surface with salt, pepper, sage, rosemary and garlic. Spices may vary by region based on tradition and cleaning habits. The meat is then dried and matured for at least 3 months, a fundamental process that concentrates the flavors.
Italians love Guanciale for good reason - fat gives a wonderful flavor to any meal, especially pasta. The aroma is so intense that a large amount should not be used for a strong effect. It is a recognized ingredient in spaghetti alla carbonara or bucatini all’amatriciana.
In addition to the obvious dishes, such as carbonara and amatriciana, which have already been mentioned, Guanciale is also used in various dishes such as pasta and beans, pasta alla gricia, strozzapreti, pecorino romano e guanciale, tagliatelle con guanciale e zucca and many more!
Guanciale is the gooseberry, and his fans claim that there is no substitute for it. It is a meat with a high fat content, juicy, ideal for cooking.
This delicious meat with a robust aroma is seasoned on the surface with salt, pepper, sage, rosemary and garlic. Spices may vary by region based on tradition and cleaning habits. The meat is then dried and matured for at least 3 months, a fundamental process that concentrates the flavors.
Italians love Guanciale for good reason - fat gives a wonderful flavor to any meal, especially pasta. The aroma is so intense that a large amount should not be used for a strong effect. It is a recognized ingredient in spaghetti alla carbonara or bucatini all’amatriciana.
In addition to the obvious dishes, such as carbonara and amatriciana, which have already been mentioned, Guanciale is also used in various dishes such as pasta and beans, pasta alla gricia, strozzapreti, pecorino romano e guanciale, tagliatelle con guanciale e zucca and many more!
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Pork goose (Guanciale), as it is preserved naturally.
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