Guanciale

A really good guanciale is of course a must with your carbonara and pizza. As with all our other products, we have been looking for a while for a great guanciale to offer. The problem here has been to get something of very good quality that we can get in smaller pieces.

Pedrazzoli are such heroes and have come up with this one. Incidentally, Pedrazzoli is one of our favorite producers and we can do nothing but recommend them.

Guanciale is air-dried pork cheek, and when it comes from a quality producer like Pedrazzoli, you don't even need to fry it. It's good as it is on a sandwich or whatever.

On the pizza, it can be sliced ​​thin and put on after or before baking. Then we usually run thin slices or shredded pieces. If the guanciale is going into the oven, it must be a little thicker so that you can get a nice and crunchy surface without it becoming dry and boring. When making guanciale for pizza, we like to keep it a little spartan. Think Fior di Latte, Pecorino, basil, olive oil, garlic and finally the guanciale. This is awfully good.

For the carbonara, you should fry it relatively slowly. Tip is to occasionally drain the fat, which can then be used for the batter. When the guanciale is crispy, you can let it "dry" on some paper. We warn that the result is probably as addictive as drugs, so be careful. And no, guanciale does NOT taste the same regardless of product. The difference is huge.

Don't forget to cut off the skin and the "yellow" fat before cooking the meat. The weights are about plus/minus 50 grams so you know.