Guanciale

Guanciale is cured, salted pork jowl. Cooks use it to thicken dishes.

Category: Meat & poultry
Made from: Pork jowl
Cooked most in: Europe, The Americas
Top country: Italy
Dishes: 2 in the catalogue

Photo: Sir James · CC BY 4.0 · Wikimedia Commons

In the kitchen

How to use guanciale

Typical ways to cook or use it

Thicken

Cooking with it

Its rendered fat adds flavor and body to pasta sauces.

If you don’t have guanciale

pancetta · Works in a pinch
Use when guanciale is unavailable.

On the table

Dishes made with guanciale

2 dishes in the catalogue use it.

Amatriciana sauce
Italy
Carbonara
Italy, United States

Dish lists come from Wikidata; a dish counts when its recorded ingredients include guanciale.

Family

Related forms

Made from: pork jowl (cured, salted)

Around the world

What guanciale is called

Names in 33 languages, from Wikidata.

Spanish
Guanciale
French
Guanciale
Italian
guanciale · guanciale di maiale
Portuguese
Guanciale
German
Guanciale
Dutch
Guanciale
Greek
Γκουαντσάλε
Russian
Гуанчиале
Polish
guanciale · guanciale di maiale
Arabic
غونجالة
Persian
گوانچاله
Hebrew
גואנצ'לה

Show all 33 languages

Albanian
Guanciale
Armenian
Գուանչիալե
Belarusian (Taraskievica orthography)
гўанчыяле
Brazilian Portuguese
Guanciale
Breton
Guanciale
Bulgarian
Гуанчиале
Catalan
Guanciale
Chinese
風乾豬面頰肉
Czech
Guanciale
Esperanto
Gvanĉalo
Filipino
Guanciale
Finnish
Guanciale
Hindi
ग्वांचाले
Japanese
グアンチャーレ
Korean
구안찰레 · 관찰레
Norwegian
guanciale
Norwegian Bokmål
guanciale
Norwegian Nynorsk
Guanciale
Swedish
Guanciale
Tamil
குவான்சியேல்
Thai
กวันชาเล
Ukrainian
Гуанчале

Sources and credits

Data

GlobeCooks editorial: descriptions, kitchen notes and classification, written by GlobeCooks from checked sources
Wikidata: names, classification and dishes (CC0 1.0)
Wikimedia Commons: photos

Wikidata item: Q194632

Photos

Photo: Sir James · CC BY 4.0 · Wikimedia Commons