/Guanciale

Guanciale

Whenever I see a huge slab of guanciale, the cured jowl of a pig used in classic Roman pasta dishes, I always wonder to myself, “How could something that size come from a pig’s face?” I guess I don’t see pigs half as often as I think about eating them and I must forget what beasts they are. When they are full grown, most breeds are just absolutely huge. This weekend I happened upon some pigs in Mudchute Farm, a 32-acre park near Canary Wharf in London. One had particularly developed mandibles and I couldn’t help asking myself another question, “Does this pig know how sad it is that he will never become part of un bel piato d’amatriciana?”

2016-01-07T03:42:06+00:00 February 23rd, 2010|Categories: Daily Food Photo, London, Pork|9 Comments

9 Comments

  1. Mick P February 24, 2010 at 1:22 am - Reply

    I could be wrong, but doesn’t the area used for guanciale extend down along what we non-butchers might think of as the neck? Hence, as you say, the quite incredible size of these slabs.

    • Katie February 28, 2010 at 4:27 pm - Reply

      Not sure about that. My butcher here in London takes it out of the severed head (very little neck attached). Maybe it’s a different cut in Rome?

  2. […] it was worth it. The spaghetti alla carbonara was excellent: the pasta was perfectly al dente, the guanciale was salty and cripsy, and the eggy condiment was pleasantly light (or so I convinced […]

  3. Sunday Binge By Bicycle June 19, 2010 at 12:48 pm - Reply

    […] But first we shopped: red garlic spread from Agri. Api. Bio, an organic producer from Cassino (FR), guanciale and pancetta from Marcoccia e Diamante in Veroli (FR), and cherries. Because our kilo a day (each) […]

  4. Rome Pizza Showdown: Callegari vs Bonci September 17, 2010 at 11:06 pm - Reply

    […] novel flavors like porchetta with Frascati wine, and gricia (with pecorino, black pepper and guanciale) are well conceived and […]

  5. The Five Day Bender with ┼×emsa November 14, 2010 at 1:53 am - Reply

    […] some trimming and narrowed down the list to the essentials. I can proudly say we left no slab of guanciale unturned and, while we didn’t get to visit every place I had hoped, we did a pretty good […]

  6. […] a fan of this dish in which pasta is tossed with egg yolk (and sometimes albumen), pecorino cheese, guanciale and black pepper, but 2010 was a record-setting year for my carbonara consumption–and […]

  7. […] from Giulio Campello, pecorino romano from Caseificio De Juliis, 48-month aged parmigiano reggiano, guanciale from Amatrice, and tomatoes from Mount […]

  8. Best Bites in Rome, 2011 Edition December 30, 2011 at 12:31 pm - Reply

    […] Tavole Romane (food bloggers): The carbonara from Cesare al Casaletto wins our “Oscar” for 2011. There is a fine line between a luscious cabonara and a fritatta. At Cesare, they make an al dente carbonara with the pasta of your choice (mezze maniche, rigatoni, tonnarelli, or gnocchi di patate) and it is served with a prefectly creamy sauce with abundant bits of crispy guanciale. […]

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