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Guanciale questions

Babcock | Feb 2, 2005 09:00 AM

I needed pancetta for bolognese sauce, and the meat guy at the market didn't have any, but sold me some Niman Ranch guanciale instead. I used a tiny bit of it for the bolognese, and have about a pound left.

I know I can use it for carbonara, etc.- any other ideas? Also, should I freeze the whole thing? Or will it keep a while in the fridge? Help!

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