Word of the Day: Guanciale

Apr 13, 2012 11:31 am

Building up your kitchen vocab arsenal

Where does your favorite bacon come from? We're not talking about artisanal maple-cured Vermont slabs or Mangalitsa slices. We're talking bacon from the face. 

Guanciale comes from the Italian word "guancia," or cheek. The pig's jowls are prime real estate — snowy fat streaked with lean red meat — and have been used in traditional Roman dishes since...well, Roman times. When you use every part of the animal, sometimes you find a particularly tasty portion. Many dishes feature this exceptionally flavorful cut, which is definitely worth seeking out or specially requesting at your local Italian grocer or butcher. This one's our favorite:

Use today's Word of the Day: Roman-Style Spaghetti Alla Carbonara

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