Italian cured pork jowls – guanciale is a triangle of bacon thinner and softer and a little sweeter and more delicate, just removed from the cheek of the pig.
Needed and used for special preparations, and especially with the sauce for a pasta. It uses the rest as fat. The guanciale fat is regarded as the fat “which best seasons”, usually cutting it into cubes and strips. It is however hard to find guanciale fat out of regions where it is commonly used.
1 thought on “The fat of guanciale”
All you need do is to mingle with your entexded family members such as your cousins, aunties or a nigerian friend if u have any..they could probably link you up with a decent noble man..you could also get a good guy through social networking sites..but ensure to be on the look out before taking a bold step, goodluck!