Dishes
Guanciale or pancetta: what is the difference?
In short: guanciale comes from the pork cheek (guancia = cheek), pancetta from the belly. Guanciale has more, softer fat, a deeper flavour and turns crisper when cooked. It is the heart of Roman classics such as carbonara, amatriciana and gricia.
How is guanciale made?
The cheek is rubbed with salt, pepper and often herbs, then hung to dry for several weeks to months. It is not smoked. When cooked, the fat renders slowly and gives the sauce its rounded flavour.
And pancetta?
Pancetta is salted and dried pork belly, sometimes rolled (arrotolata), sometimes flat (tesa). It is leaner than guanciale and milder in flavour.
Guanciale at Benoti
You will find guanciale in the Amatriciana, the Insalata di Pollo e Guanciale, the La Tartufo pinsa and the Pinsa Carbonara.
Frequently asked questions
Is guanciale the same as bacon?
No. Bacon usually comes from the belly or back and is often smoked. Guanciale comes from the cheek and is not smoked.
Can you eat guanciale raw?
It is a cured product, but in the kitchen guanciale is almost always rendered.