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General Discussion

All about Guanciale ... is it salty?

rworange | Oct 24, 200603:59 PM     7

On the SF board, a local shop makes guanciale (Italian bacon made with pig's jowl or cheeks) and one poster said it was too salty to eat? Is this usual for guanciale?

How is it used? Another poster asked ...

"Is it usually used as a basis for a sauce where it's the only meat or is it added to sauces in small quantities where other meat or veg are the main ingreds?"

I know that it is used for carbonara. What dishes have you had it in?

Has anyone tried the version Niman Ranch makes? Who makes good guanciale?
http://www.nimanranch.com/p/352400-91...

If there are recipes here's an old post requesting recipes (didn't really get answered and I hope that particular guanciale has been long used)
http://www.chowhound.com/topics/show/...

A few other posts on Chowhound about guanciale:

Bucatini Alla Gricia recipe, please
http://www.chowhound.com/topics/show/...
Guanciale questions
http://www.chowhound.com/topics/show/...
Help with Guanciale
http://www.chowhound.com/topics/show/...

Babbo on guanciale
http://www.babbonyc.com/in-guanciale....

Interesting article with pictures of making guanciale
http://www.themorningnews.org/archive...

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