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Guanciale

I came back from San Francisco with something special in my bag that i found at the food market. It is called guanciale. Guanciale  is similar to bacon, but prepared from the pork’s jowl  . Its name is derived from guancia, Italian  for cheek.The pork cheek is rubbed with salt, ground black pepper or red pepper and cured for about three weeks. Its flavor is stronger than other pork products, such as pancetta, and its texture is more delicate. Guanciale is the authentic  ingredient of many delicious Italian pastas like carbonara or amatriciana. Coming back home the news where all about the pork’s flu. I checked many web sites and I am happy to find out that eating pork meat is safe. What instead is very worrying is the rapid spreading of the disease. Let us hope for the best. In the meantime with my wife i enjoyed a wonderful dish of matriciana.

Tommaso

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