Cured Meats
Guanciale
Rome, Italy
Cured pork jowl, the irreplaceable fat base of Roman pastas—carbonara, amatriciana, gricia. Richer and more flavorful than pancetta.
Original eatfuls sticker artwork
What it is
A closer look at Guanciale.
Cured pork jowl, the irreplaceable fat base of Roman pastas—carbonara, amatriciana, gricia. Richer and more flavorful than pancetta.
What to look for
Know it when you find it.
Pork cheek not belly, distinct pork-fat flavor, crisped in its own fat for pasta emulsions.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Guanciale.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
Hungary
Scalded Bacon
Abált szalonna
Scalded bacon is poached or scalded pork bacon, less smoky than traditional szalonna and tender in texture.
Crete, Greece
Apaki
Απάκι
Cretan vinegar-marinated smoked pork.
Paphos, Cyprus
Apochti
Απόχτι
Pork loin salted, soaked in wine and coated in ground coriander and cinnamon, then dried without smoking.
Samtskhe-Javakheti, Georgia
Apokhti
Აპოხტი
Apokhti is salted, air- or sun-dried meat; goose apokhti is the celebrated Meskhetian form used in a distinct rectangular khinkali.
Appenzell, Switzerland
Appenzeller Pantli
Protected rectangular Appenzeller smoked sausage is made from beef and pork, seasoned for a firm slice.
Western Greece, Greece
Avgotaracho
Αυγοτάραχο
Messolongi flathead grey mullet bottarga.
Romania
Babic
Raw-dried salami from Buzău County made of pork and beef seasoned with garlic and chilli, air-cured into a firm, spicy stick.
Ireland
Bacon and Cabbage
Bagún agus cabáiste
An Irish dish of boiled back bacon with cabbage and potatoes, a daily and home classic