Friday, May 28, 2010

Ingredient of the week ~~~ Guanciale~~~


Guanciale- unsmoked Italian bacon prepared with pig's jowl or cheeks, from Knights Salumi (http://knightsalumi.foodzie.com/)


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 (http://littleitalysd.com/mercato/home.asp). One of San Diego's best famrers markets. Full of great local products.
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2 comments:

  1. UnknownFebruary 11, 2011 at 10:48 AM

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

    ReplyDelete
  2. Chef_JennFebruary 11, 2011 at 11:19 AM

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

    ReplyDelete