{"id":601,"date":"2024-01-22T12:36:24","date_gmt":"2024-01-22T11:36:24","guid":{"rendered":"https:\/\/wurstcircle.com\/?p=601"},"modified":"2024-01-22T12:36:25","modified_gmt":"2024-01-22T11:36:25","slug":"guanciale","status":"publish","type":"post","link":"https:\/\/wurstcircle.com\/recipes\/guanciale\/","title":{"rendered":"Guanciale &#8211; Super delicious Italian pork cheek &#8220;bacon&#8221;"},"content":{"rendered":"\n<p>In this article you will learn how to make a super tasty Guanciale. Guanciale consists exclusively of pork cheek. This type of bacon has its origin in Italy, more precisely in Latium.&nbsp;<\/p>\n\n\n\n<p>Personally, I find it not so easy to get a good guanciale in Germany. Therefore, I did some research and made it myself. I am infinitely enthusiastic about the taste and therefore I would like to share this recipe with you.<\/p>\n\n\n\n<p>The recipe is simple and does not require much effort. The preparation actively takes 15 -30 minutes. For the curing and drying phase you have to allow for about 3 &#8211; 5 month waiting time.<\/p>\n\n\n\n<p>Guanciale is air-dried and tastes similar to Pancetta. But the taste is much stronger.<\/p>\n\n\n\n<p>Due to the high fat content, the bacon is rarely eaten raw. The typical dishes with Guanciale are spaghetti \u00e0 la Carbonara, Fave col Guanciale and Bucatini all&#8217;Amatriciane. For these dishes I also have recipes for you at the end.<\/p>\n\n\n\n<p>Enough talk! Here you can find the complete recipe in the video or read it.&nbsp;<\/p>\n\n\n\n<p>Have fun and good luck making it!<\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\"  id=\"_ytid_19211\"  width=\"800\" height=\"450\"  data-origwidth=\"800\" data-origheight=\"450\" src=\"https:\/\/www.youtube.com\/embed\/9QJLv75NTts?enablejsapi=1&#038;autoplay=0&#038;cc_load_policy=0&#038;cc_lang_pref=&#038;iv_load_policy=1&#038;loop=0&#038;modestbranding=0&#038;rel=1&#038;fs=1&#038;playsinline=0&#038;autohide=2&#038;theme=dark&#038;color=red&#038;controls=1&#038;\" class=\"__youtube_prefs__  epyt-is-override  no-lazyload\" title=\"YouTube player\"  allow=\"fullscreen; accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen data-no-lazy=\"1\" data-skipgform_ajax_framebjll=\"\"><\/iframe>\n<\/div><\/figure>\n\n\n\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_63 counter-hierarchy ez-toc-counter ez-toc-white ez-toc-container-direction\">\n<p class=\"ez-toc-title\">Table of Contents<\/p>\n<label for=\"ez-toc-cssicon-toggle-item-663437ceba816\" class=\"ez-toc-cssicon-toggle-label\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/label><input type=\"checkbox\"  id=\"ez-toc-cssicon-toggle-item-663437ceba816\"  aria-label=\"Toggle\" \/><nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/wurstcircle.com\/recipes\/guanciale\/#Guanciale_%E2%80%93_What_do_you_need_to_make_it\" title=\"Guanciale \u2013 What do you need to make it?\">Guanciale \u2013 What do you need to make it?<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/wurstcircle.com\/recipes\/guanciale\/#Ingredients_for_your_Guanciale\" title=\"Ingredients for your Guanciale\">Ingredients for your Guanciale<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/wurstcircle.com\/recipes\/guanciale\/#The_equipment_to_make_Guanciale\" title=\"The equipment to make Guanciale\">The equipment to make Guanciale<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/wurstcircle.com\/recipes\/guanciale\/#Make_Guanciale_%E2%80%93_Step-By-Step_Instructions\" title=\"Make Guanciale &#8211; Step-By-Step Instructions\">Make Guanciale &#8211; Step-By-Step Instructions<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/wurstcircle.com\/recipes\/guanciale\/#How_long_is_the_shelf_life_of_the_Guanciale\" title=\"How long is the shelf life of the Guanciale?\">How long is the shelf life of the Guanciale?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/wurstcircle.com\/recipes\/guanciale\/#The_perfect_dishes_for_your_Guanciale_%E2%80%93_3_extra_Guanciale_recipes\" title=\"The perfect dishes for your Guanciale &#8211; 3 extra Guanciale recipes\">The perfect dishes for your Guanciale &#8211; 3 extra Guanciale recipes<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/wurstcircle.com\/recipes\/guanciale\/#Spaghetti_a_la_Carbonara_from_Gustini\" title=\"Spaghetti \u00e0 la Carbonara from Gustini\">Spaghetti \u00e0 la Carbonara from Gustini<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/wurstcircle.com\/recipes\/guanciale\/#Fave_col_Guanciale_from_cook_around\" title=\"Fave col Guanciale from cook around\">Fave col Guanciale from cook around<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-9\" href=\"https:\/\/wurstcircle.com\/recipes\/guanciale\/#Bucatini_all%C2%B4Amatriciane_from_Ale_Modo_Mio\" title=\"Bucatini all\u00b4Amatriciane from Ale Modo Mio\">Bucatini all\u00b4Amatriciane from Ale Modo Mio<\/a><\/li><\/ul><\/li><\/ul><\/nav><\/div>\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Guanciale_%E2%80%93_What_do_you_need_to_make_it\"><\/span><strong>Guanciale \u2013 What do you need to make it?<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/11\/Guanciale-all-ingredients-1024x576.webp\" alt=\"Guanciale - all ingredients\" class=\"wp-image-4311\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/11\/Guanciale-all-ingredients-1024x576.webp 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/11\/Guanciale-all-ingredients-300x169.webp 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/11\/Guanciale-all-ingredients-768x432.webp 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/11\/Guanciale-all-ingredients-1536x864.webp 1536w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/11\/Guanciale-all-ingredients.webp 1920w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Ingredients_for_your_Guanciale\"><\/span><strong>Ingredients for your Guanciale<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p><strong>Meat:<\/strong><\/p>\n\n\n\n<ul>\n<li>100 % Pork cheek with rind<\/li>\n<\/ul>\n\n\n\n<p><strong>For curing per 1000g:<\/strong><\/p>\n\n\n\n<p>The amount you need is measured by the weight of the pork cheek.<\/p>\n\n\n\n<ul>\n<li>27,5 g <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"salt\" href=\"https:\/\/wurstcircle.com\/recommends\/salt\/\" data-shortcode=\"true\">salt<\/a> <\/li>\n\n\n\n<li>2,5 g <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Cure #1\" href=\"https:\/\/wurstcircle.com\/recommends\/cure-1\/\" data-shortcode=\"true\">Cure #1<\/a><\/li>\n\n\n\n<li>5 g <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"black pepper\" href=\"https:\/\/wurstcircle.com\/recommends\/black-pepper\/\" data-shortcode=\"true\">black pepper<\/a><\/li>\n\n\n\n<li>1 g thyme<\/li>\n\n\n\n<li>1 g rosemary<\/li>\n<\/ul>\n\n\n\n<p><strong>Example:<\/strong><\/p>\n\n\n\n<p>Your pork cheek is 350g. Then you need:<\/p>\n\n\n\n<ul>\n<li>6.25 g <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"salt\" href=\"https:\/\/wurstcircle.com\/recommends\/salt\/\" data-shortcode=\"true\">salt<\/a><em> (350 \/ 100 * 2.75)<\/em><\/li>\n\n\n\n<li>0,875 g <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Cure #1\" href=\"https:\/\/wurstcircle.com\/recommends\/cure-1\/\" data-shortcode=\"true\">Cure #1<\/a><em> (350 \/ 100 * 0.25)<\/em><\/li>\n<\/ul>\n\n\n\n<p><strong>For the drying process I used:&nbsp;<\/strong><\/p>\n\n\n\n<ul>\n<li>Chili flakes (not too hot)<\/li>\n\n\n\n<li>Rosemary<\/li>\n\n\n\n<li>Pepper<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"The_equipment_to_make_Guanciale\"><\/span><strong>The equipment to make Guanciale<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p><strong>Space in the refrigerator<\/strong><\/p>\n\n\n\n<p>Your Guanciale must be kept in the refrigerator to dry for at least three weeks. For this purpose it must either be hung up or be put on a grid.<\/p>\n\n\n\n<p><strong>Cheesecloth<\/strong><\/p>\n\n\n\n<p>The cheesecloth is used to wrap your Guanciale in it. It holds the spices on the Guanciale and is permeable to air. Therefore perfectly suited for air drying.&nbsp;<\/p>\n\n\n\n<p><strong>Kitchen string<\/strong><\/p>\n\n\n\n<p>The kitchen string is important so that you can lace up the Guanciale well. This prevents it from falling out of the kitchen towel.&nbsp;<\/p>\n\n\n\n<p><strong><a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Spice Grinder\" href=\"https:\/\/wurstcircle.com\/recommends\/spice-grinder\/\" data-shortcode=\"true\">Spice Grinder<\/a>:&nbsp;<\/strong><\/p>\n\n\n\n<p>If you want to grind your spices The spice mill grinds the spices while the mortar crushes or grinds the spices.&nbsp;<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Make_Guanciale_%E2%80%93_Step-By-Step_Instructions\"><\/span><strong>Make Guanciale &#8211; Step-By-Step Instructions<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>1. Weigh your pork cheek and write it down. The weight is used to calculate how much <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"salt\" href=\"https:\/\/wurstcircle.com\/recommends\/salt\/\" data-shortcode=\"true\">salt<\/a> and cure you need in the next step. Calculate your salt &amp; cure quantity. It is 2.75 % salt and 0.25 % <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Cure #1\" href=\"https:\/\/wurstcircle.com\/recommends\/cure-1\/\" data-shortcode=\"true\">Cure #1<\/a>.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/11\/Guanciale-weigh-1024x576.webp\" alt=\"Guanciale - weigh\" class=\"wp-image-4320\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/11\/Guanciale-weigh-1024x576.webp 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/11\/Guanciale-weigh-300x169.webp 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/11\/Guanciale-weigh-768x432.webp 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/11\/Guanciale-weigh-1536x864.webp 1536w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/11\/Guanciale-weigh.webp 1920w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>2. Massage the herbs, salt &amp; cure into the pork cheek. Make sure that it is covered on all sides.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/11\/Guanciale-spices-1024x576.webp\" alt=\"Guanciale - spices\" class=\"wp-image-4317\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/11\/Guanciale-spices-1024x576.webp 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/11\/Guanciale-spices-300x169.webp 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/11\/Guanciale-spices-768x432.webp 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/11\/Guanciale-spices-1536x864.webp 1536w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/11\/Guanciale-spices.webp 1920w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>3. Place the pork cheek in a vacuum bag and vacuum it.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/11\/Guanciale-vaccum-1024x576.webp\" alt=\"Guanciale - vaccum\" class=\"wp-image-4318\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/11\/Guanciale-vaccum-1024x576.webp 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/11\/Guanciale-vaccum-300x169.webp 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/11\/Guanciale-vaccum-768x432.webp 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/11\/Guanciale-vaccum-1536x864.webp 1536w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/11\/Guanciale-vaccum.webp 1920w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>4. Put the pork cheek in the refrigerator <em>(<\/em>2 days \/ cm of meat thickness<em>)<\/em><strong>.<\/strong> Turn your pork cheek once a day. This ensures that it is cured correctly.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/11\/Guanciale-curing-1024x576.webp\" alt=\"Guanciale - curing\" class=\"wp-image-4312\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/11\/Guanciale-curing-1024x576.webp 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/11\/Guanciale-curing-300x169.webp 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/11\/Guanciale-curing-768x432.webp 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/11\/Guanciale-curing-1536x864.webp 1536w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/11\/Guanciale-curing.webp 1920w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>5. Wash the spices with cold water.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/11\/Guanciale-water-1024x576.webp\" alt=\"Guanciale - water\" class=\"wp-image-4319\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/11\/Guanciale-water-1024x576.webp 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/11\/Guanciale-water-300x169.webp 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/11\/Guanciale-water-768x432.webp 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/11\/Guanciale-water-1536x864.webp 1536w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/11\/Guanciale-water.webp 1920w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>6. Pat the meat dry with a kitchen towel.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/11\/Guanciale-dry-1024x576.webp\" alt=\"Guanciale - dry\" class=\"wp-image-4314\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/11\/Guanciale-dry-1024x576.webp 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/11\/Guanciale-dry-300x169.webp 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/11\/Guanciale-dry-768x432.webp 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/11\/Guanciale-dry-1536x864.webp 1536w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/11\/Guanciale-dry.webp 1920w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>7. Optional: you can rub your pork cheek with ground pepper.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/11\/Guanciale-pepper-1024x576.webp\" alt=\"Guanciale - pepper\" class=\"wp-image-4315\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/11\/Guanciale-pepper-1024x576.webp 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/11\/Guanciale-pepper-300x169.webp 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/11\/Guanciale-pepper-768x432.webp 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/11\/Guanciale-pepper-1536x864.webp 1536w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/11\/Guanciale-pepper.webp 1920w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>8. Hang the Guanciale in the refrigerator\/cellar\/maturing cabinet to dry. It is important that the humidity is 75% and the temperature stays below 15\u00b0C. My piece lasted about 3 months.&nbsp;<\/p>\n\n\n\n<p>Important: The better the humidity can be controlled, the more evenly the Guanciale will dry. If it dries too quickly, this can lead to a dry edge. Here I recommend you vacuum seal the piece of meat again and then let it ripen in the refrigerator for a few months.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/11\/Guanciale-dry-2-1024x576.webp\" alt=\"Guanciale - dry (2)\" class=\"wp-image-4313\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/11\/Guanciale-dry-2-1024x576.webp 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/11\/Guanciale-dry-2-300x169.webp 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/11\/Guanciale-dry-2-768x432.webp 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/11\/Guanciale-dry-2-1536x864.webp 1536w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/11\/Guanciale-dry-2.webp 1920w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>9. Your Guanciale is ready \ud83d\ude04. Enjoy it.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/11\/Guanciale-ready-1024x576.webp\" alt=\"Guanciale - ready\" class=\"wp-image-4316\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/11\/Guanciale-ready-1024x576.webp 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/11\/Guanciale-ready-300x169.webp 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/11\/Guanciale-ready-768x432.webp 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/11\/Guanciale-ready-1536x864.webp 1536w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2020\/11\/Guanciale-ready.webp 1920w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"How_long_is_the_shelf_life_of_the_Guanciale\"><\/span><strong>How long is the shelf life of the Guanciale?<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>The Guanciale can be kept for about 2.5 months. But I can assure you that it will not survive that long, because it tastes too good for that!<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"The_perfect_dishes_for_your_Guanciale_%E2%80%93_3_extra_Guanciale_recipes\"><\/span>The perfect dishes for your Guanciale &#8211; 3 extra Guanciale recipes<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Spaghetti_a_la_Carbonara_from_Gustini\"><\/span>Spaghetti \u00e0 la Carbonara from <a class=\"rank-math-link\" href=\"https:\/\/www.gustini.de\/\" rel=\"nofollow noopener\" target=\"_blank\">Gustini<\/a><span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Spaghetti \u00e0 la Carbonara is a classic in Italian cuisine. The Guanciale goes perfectly with the dish here. <a href=\"https:\/\/www.gustini.de\/blog\/rezept-italien\/rezept-spaghetti-alla-carbonara\/\" class=\"rank-math-link\" rel=\"nofollow noopener\" target=\"_blank\">You can find the recipe here.<\/a> <\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Fave_col_Guanciale_from_cook_around\"><\/span>Fave col Guanciale from <a href=\"https:\/\/www.cookaround.com\/\" rel=\"nofollow noopener\" target=\"_blank\">cook around<\/a><span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p><a href=\"https:\/\/www.cookaround.com\/ricetta\/fave-con-il-guanciale.html\" class=\"rank-math-link\" rel=\"nofollow noopener\" target=\"_blank\">Here <\/a>is an Italian recipe that is easy to understand.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Bucatini_all%C2%B4Amatriciane_from_Ale_Modo_Mio\"><\/span>Bucatini all\u00b4Amatriciane from <a href=\"https:\/\/a-modo-mio.at\/de\/\" rel=\"nofollow noopener\" target=\"_blank\">Ale Modo Mio<\/a><span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p id=\"block-af4fb64c-503a-4c57-a160-ef47012c0eab\">The third traditional dish with guanciale is bucatini all\u00b4Amatriciane. <\/p>\n\n\n\n<p id=\"block-af4fb64c-503a-4c57-a160-ef47012c0eab\">It tastes delicious. <\/p>\n\n\n\n<p id=\"block-af4fb64c-503a-4c57-a160-ef47012c0eab\"><a href=\"https:\/\/a-modo-mio.at\/pasta-amatriciana-d\/\" class=\"rank-math-link\" rel=\"nofollow noopener\" target=\"_blank\">Click here for the recipe.<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>In this article you will learn how to make a super tasty Guanciale. Guanciale consists exclusively of pork cheek. This type of bacon has its origin in Italy, more precisely in Latium.&nbsp; Personally, I find it not so easy to get a good guanciale in Germany. Therefore, I did some research and made it myself. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":4316,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[12],"_links":{"self":[{"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/posts\/601"}],"collection":[{"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/comments?post=601"}],"version-history":[{"count":4,"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/posts\/601\/revisions"}],"predecessor-version":[{"id":4327,"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/posts\/601\/revisions\/4327"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/media\/4316"}],"wp:attachment":[{"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/media?parent=601"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/categories?post=601"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/tags?post=601"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}