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Friday, May 28, 2010

Ingredient of the week ~~~ Guanciale~~~

Guanciale- unsmoked Italian bacon prepared with pig's jowl or cheeks, from Knights Salumi (

Can be used just like bacon, but so much better. Great fennel seeds, herbs and spices give this stuff so much more flavor than generic grocery store bacon.

Personally I like to cut it into small cubes and brown or crisp it in a pan. Then sprinkle it into salads, onto pasta, or just snack on it like crispy little meat potato chips.

Purchase at the Little Italy Mercato in San Diego ( One of San Diego's best famrers markets. Full of great local products.


Melanie said...

Thanks Jenn! I'm going to try to make an Amatriciana sauce and have been trying to track down the guanciale.

Chef_Jenn said...

@Melania ....glad I could help! Tell me how the sauce turns out...I may need to get a copy of the recipe (please!).