| 词条 | Guanciale |
| 释义 |
| name = Guanciale | image = Guanciale closeup.jpg | image_size = | image_alt = | caption = A piece of Guanciale | alternate_name = | type = Cured meat | course = | country = Italy | region = Central Italy | national_cuisine = | creator = | year = | mintime = | maxtime = | served = | main_ingredient = Pork jowl or cheeks | minor_ingredient = Salt, sugar, and spices | variations = | serving_size = 100 g | calories = | protein = | fat = | carbohydrate = | glycemic_index = | similar_dish = | other = }}Guanciale ({{IPA-it|ɡwanˈtʃaːle}}) is an Italian cured meat product prepared from pork jowl or cheeks. Its name is derived from guancia, the Italian word for 'cheek'.[1] ProductionPork cheek is rubbed with salt, sugar, and spices (typically ground black or red pepper, thyme or fennel, and sometimes garlic) and cured for three weeks or until it loses approximately 30% of its original weight. Its flavor is stronger than other pork products, such as pancetta, and its texture is more delicate. Upon cooking, the fat typically melts away, giving great depth of flavor to the dishes and sauces it is used in. In cuisineGuanciale may be cut and eaten directly in small portions, but is often used as a pasta ingredient.[2] It is used in dishes like spaghetti alla carbonara and sauces like sugo all'amatriciana.[3] It is a specialty of central Italy, particularly Umbria and Lazio. Pancetta, a cured Italian bacon which is normally not smoked, is sometimes used as a substitute when guanciale is not available.[4] References1. ^{{cite news |first=Andrew |last=Cotto |date=10 November 2010 |title=Italy's Ultimate Answer to Bacon: Guanciale |url=http://www.salon.com/2010/11/10/guanciale_bucatini_all_amatriciana_ext2010/ |work=Salon |access-date=9 January 2017}} 2. ^{{cite book |first1=Michael |last1=Ruhlman |first2=Brian |last2=Polcyn |title=Salumi: The Craft of Italian Dry Curing |url=https://books.google.com/books?id=14KnPTpUOwwC&pg=PA87#v=twopage&q&f=false |year=2012 |location=New York |publisher=W. W. Norton & Company |isbn=978-0-393-06859-7 |oclc=829279722 |pages=87–89 |access-date=9 January 2017}} 3. ^{{cite book |first=Luigi |last=Carnacina |first2=Luigi |last2=Veronelli |title=La cucina Rustica Regionale |chapter=Vol. 2, Italia Centrale |publisher=Rizzoli |year=1977 |oclc=797623404}} republication of La Buona Vera Cucina Italiana, 1966. 4. ^{{cite news |first=Jennifer |last=Graue |title=The New Bacon: Pancetta, Guanciale and More |url=http://www.mercurynews.com/2011/03/11/the-new-bacon-pancetta-guanciale-and-more/ |work=San Jose Mercury News |orig-year=March 11, 2011 |date=August 13, 2016 |access-date=9 January 2017}} External links{{Commonscat}}{{Wiktionary}}
3 : Salumi|Cuts of pork|Bacon dishes |
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