Guanciale is the cured, unsmoked cheek of the pig. The flavour has a mild tang with a great porkyness. These heads came from the ethically raised pigs at Hanover Farms. Traditionally used in the dish spaghetti alla carbonara, I like to cut large squares out of the guanciale and fry it up. The outside becomes crisp while the inside, a molten tasty fat. Cooks Illustrated has a great recipe for this dish.
Now that you know about this tasty stuff you can make it in your own home. Chances are that you'll never find a place to buy it. You can get Pig Heads or cheeks in Kingston at The Pig and Olive or at Quins Meats. There is allot of information out there on the net and if you have any questions on how to make it send me a message.
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