7 Data on the Authentic Guaincione

Hello Friends and friends of Paulina Kitchen! On this occasion we will talk about jowlsone of those ingredients that if you see it in the gondola, you start crying with the emotion, a true jewel of the Italian charcuterie.

The truth is that although more than one ends up resorting to Italian bacon (or Italian bacon) for not finding it, today we are going to tell you why Italian cheek It is from another league, and why we recommend taking advantage of it.

Prepare to know What is the Guizionefrom what part of the pig comes, why in Rome it is not negotiated and in what recipes we can enjoy with that irresistible crockery that makes one want to eat before putting the pasta. Andiamo!

About the Guizione

He jowls It is a cured meat that is obtained from the cheek or pig carrillo (Yes, the face of the pig, as they read). His name comes from cheekwhich in Italian means “cheek.” It is not the same as bacon or bacon. Has More infiltrated fatmore flavor and, when cooking well, a texture crispy outside and tender inside that does not compare with anything.

Guizione: What part of the pig is and why it is special

He Italian cheek It comes exclusively from the cheek or carrillo of the pig. This area has an ideal proportion of fat and meat, and that shows a lot when cooking: Do not dry, do not shrink And it has an intense, deep, and a bit sweet flavor.

• Hence his name, because “Guancia” in Italian means cheek. Unlike the bacon (which is removed from the belly) or the bacon (which usually comes from the back), the Italian cheek It has a dream proportion of fat and meat.

That mixture causes it to cook it is crispy on the outside, tender inside and with a flavor that makes you cry with emotion.

7 Characteristics of the Italian Guaincione that make it unique

• Delicious fat: He 70% of this sausage is fat. But be careful, not any fat: it is soft, spread and melts like butter in the pan.
• Traditional healing: If I take care with salt, black pepper And sometimes, rosemary or garlic. All this for at least three weeks (although there are those who leave it for more than two months).
• Glorious texture: Crispy on the outside, silky inside. When cooking well, you don’t need companions.
• Powerful taste: It has a deeper taste than the bacon or the bacon. Is Salado, with sweet notesSy spicy. A bite is a direct trip to Rome.
• Aroma that falls in love: When we take it to the pan, the perfume that comes out is addictive.
• Presence in authentic carbonara and in the Amatrician: Although there is talk of the Carbonara Baconthe original carbonara salsa recipe carries this ingredient. But if they do not find it can be replaced by cured bacon (without smoking) or Italian bacon.
• Difference between Guizione and Italian Bacon: The first has more fat, more flavor and a more noble texture when cooking. The Italian Bacon tends to be drier and less intense.

How to cook and keep ELF

We leave you some key tips: How to cook it without ruining it y How to keep it as it deserves. Here we tell you all the steps for you to get crispy, juicy, and last the fair and necessary.

Steps to cook it and that is crispy

1. Cut it into half -centimeter strips or cubes.
2. Do not put oil or butter: go straight to the cold pan and cook over medium heat.
3. Leave let your fat release And it brown slowly, without trouble.
4. When it is very crispy, it retires and It drains on absorbent paper. The remaining oil is liquid gold: it is not thrown, used.

Its conservation

1. Wrapping it on butter The role film.
2. Save it in the less cold part of the fridge (vegetable drawer, for example).
3. Last weekseven more than a month if it is well cured.
4. If it gets hard or drier, it can continue to be used without problem.

8 tips to use the Guaquese as a modern nonna

1. Cut with love: Do not chop it. Even and medium cuts to cook well and not burn.
2. No extra oil: It is cooked in its own fat. It is self -sufficient.
3. Saue it ahead: It already comes with salt, and a lot.
4. Combine with dry paste: The pasta type Rigatoni, Bucatini or some Spaghetti in La Carbonara, They go great because the crispy pieces catch well.
5. Use fat as a base: If they make a sauce, start with that Flasa de Guanciale As if it were butter of gods.
6. Test it out of the pasta: It is brutal in a tortillain a homemade pizza or as a toping of a temperate salad.
7. Freeze in portions: If you get an entire piece, you can cut and freeze. So there is always by hand.
8. Do not confuse with Italian bacon: Even if they look like the texture and taste of jowls They are at another level.

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The best recipes with Guizalae: Classics that do not fail

It is an essential ingredient in several Italian recipes:

• Carbonara: It only carries pasta, eggs, jowlspecorino and pepper. Neither cream (cream), nor garlic, nor onion. The secret is emulsifying the fat of this meat with the yolk and cheese. There is a soft cream, without cuts.
• Tomato and bacon: Tomato sauce with Italian cheek and pecorino. It goes with long paste or Buratini. It carries a little spicy and nothing else.
• Gricia: The sister of the carbonara, but Without egg. Only pasta, jowls and pecorino. Ideal for those who want something creamy without so much mess.
• Roman white pizza: With mozzarella, pecorino and pieces of jowls crunchy above. Flavor explosion!
• Tortilla with cheek: It is not Italian, but it is a scandal. Imagine one Spanish omelette With the plus of that golden fat … there is no turning back.
• Temperate salad: Green leaves, Poché egg and guincial cubes freshly out of the pan. It is armed alone.