Bacon is smothering us! It’s showing up everywhere, even in martinis and cupcakes. Enough is enough. We’ve got a new love, and its name is guanciale. Whereas bacon comes from the belly of the pig, guanciale is cut from the jowl. It’s just as fatty and isn’t smoked, so it tastes somehow porkier than bacon. For Italians, it’s less for eating on its own and more for rendering its fat and flavor, something bona-fide Italian chef Mario Batali is doing with dishes such as Bucatini all’Amatriciana at Otto Las Vegas or guanciale mashed potatoes at Carnevino.



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