Do you love guanciale but don’t want to spend $20+ per pound?
Here are some alternatives to consider.
Guanciale is a type of cured pork jowl that has been smoked and salted.
It’s typically used in Italian cuisine, especially in pasta dishes.
However, if you’re looking for something cheaper and easier to find, here are some other options to consider.
Here are some substitutes for guanciale that are less expensive and easier to find.
What Makes a Good Substitute for Guanciale?
Guanciale is a type of cured pork jowl, similar to bacon but not quite as fatty. It is used primarily in Italian cuisine, especially in dishes such as carbonara and pasta e fagioli. It is typically cooked until crisp and served cold. It is usually sliced thin and added to sauces or pastas. There are many different types of guanciale available, depending on where it comes from and how it was prepared. Most guanciale is made from the jowls of pigs raised specifically for meat production. This is called “fresh” guanciale because it is still relatively young and tender. Fresh guanciale is generally sold uncured, although it can be smoked if desired.
What Can I Substitute for Guanciale?
If you want to substitute guanciale for another type of cured pork product, you can try pancetta. Pancetta is made from the belly of the pig and is very lean. It is sometimes referred to as prosciutto crudo raw ham or culatello calf’s foot. Like guanciale, it is cured and smoked. However, unlike guanciale, it does not have any fat content. It is typically cut into strips and used in place of guanciale in recipes calling for it. You can also use pancetta in place of guanciala in recipes calling for guanciale. For instance, you could use pancetta instead of guanciale in a recipe for spaghetti carbonara. In this case, you would simply omit the guanciale and replace it with pancetta.
Guanciale is a traditional Italian meat product made from the cheek area of the pig. It is usually served thinly sliced and fried. It is similar to bacon but has a sweeter flavor. It is traditionally used in many dishes such as pasta sauces, soups, stews, and ragù.
Bacon is a cured pork belly. It is typically smoked and air dried. It is sometimes referred to as streaky bacon because of the way it is cut. It is available in different thicknesses. Thick bacon is called slab bacon and thin bacon is called rashers. Thin bacon is easier to slice.
Prosciutto is a dry-cured ham from Italy. Prosciutto comes in many varieties, such as Parma, San Daniele, and Serrano. It is usually sliced very thinly and served cold. It is often used as a topping for pizza. Prosciuttos are generally thinner than other types of prosciutto.
Can I substitute speck for guanciale?
Guanciale is a type of Italian pork jowl, similar to bacon but with a stronger flavor. It’s usually used in place of pancetta or bacon. Guanciale is typically sold uncured smoked and salted. It’s sometimes called "cotechino" in Italy.
What can I substitute for speck?
You can use any type of bacon. You can use regular bacon, pancetta, smoked bacon, streaky bacon, Canadian bacon, applewood smoked bacon, salt cured bacon, pepper cured bacon, or even bacon bits.
What can I replace guanciale with?
Yes, you can use speck instead of guanciala. Speck is a dry-cured ham from Italy. It is usually cut into slices and served cold. It is often used as a substitute for guanciale.
What can I substitute for guanciale?
Pancetta is a type of Italian bacon. Pancetta comes from the shoulder area of the pig. It is cured and smoked. It is sometimes called “Italian bacon” because it is very popular in Italian cuisine. It is often used in place of guanciale. Guanciale is a type of pork jowl. It is cured and flavored with garlic. It is often used for making sausages.
Is pancetta similar to guanciale?
Yes, you can use speck instead of guanciale. Speck is another name for prosciutto di Parma. It is a thin slice of cured ham from Italy. It is usually served cold and thinly sliced. It is often used as a garnish for salads, sandwiches, and appetizers. It is also used as a flavoring agent in many dishes. It is available in delis and supermarkets.
What can I use instead of guanciale?
Guanciale is a type of dry-cured pork jowl. It is a very popular ingredient in Italian cuisine. Guanciale is typically sliced and added to pasta sauce, soups, and stews. It is sometimes used as a meat topping. It is similar to bacon but it is not cooked. It is typically sold as a slab of thick cut jowl. It is available in most grocery stores and specialty markets and online.
Can I use Speck instead of guanciale?
Speck is a smoked ham product that is used to flavor soups, stews, sauces, and other dishes. It is usually found in Italian cuisine. Speck is similar to prosciutto but it is not cured. It is typically sold in thin slices. It is available in many grocery stores and specialty markets.