Guanciale
Also known as:
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Also known as:
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Guanciale is a nutrient-dense cured meat that provides essential B vitamins (B1, B2, B3, B12) and minerals like selenium and zinc. However, it is very high in calories and saturated fat, so it should be consumed in moderation as a flavor enhancer rather than a primary protein source.
Guanciale is high in fat and moderate in protein. A 100g serving contains approximately 650 calories, 68g of fat, and 12.5g of protein, with negligible carbohydrates.
Yes, guanciale is very keto-friendly. With 68g of fat and only 0.5g of carbohydrates per 100g, it fits perfectly into a high-fat, low-carb ketogenic lifestyle.
Guanciale has an intense, savory pork flavor with a rich, buttery texture that melts when cooked. It is typically cured with salt, pepper, and sometimes herbs like rosemary or garlic, giving it a more complex profile than standard bacon.
The best way to cook guanciale is to cut it into small cubes or strips and sauté it over medium-low heat. This allows the fat to render out slowly, leaving you with crispy meat bits and a flavorful liquid fat that serves as a base for sauces.
Yes, pancetta is the closest substitute as it is also cured but not smoked. Bacon can be used in a pinch, but its smoky flavor will significantly change the profile of traditional dishes like Carbonara or Amatriciana.
Naturally, guanciale is gluten-free as it consists of pork jowl and spices. However, always check the packaging for cross-contamination warnings or additives if you have a severe gluten allergy.
Guanciale is a versatile ingredient found in cuisines around the world. With 650 calories per 100g and 12.5 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the meat category with complete nutrition information.
View all meat →Store guanciale in the refrigerator wrapped tightly in parchment paper or plastic wrap. Because it is a cured product, a whole piece can last for several months, while sliced guanciale should be used within 1 to 2 weeks for the best quality.
No, guanciale is not halal or kosher. It is made specifically from the jowl (cheek) of a pig, which is a prohibited meat in both Islamic and Jewish dietary laws.
Yes, the outer skin or rind of guanciale is usually quite tough and salty. It is best to slice it off before cutting the meat into pieces, though you can save the rind to flavor soups or stews similarly to a parmesan rind.
