by Stuart Sandquist
BACON | GUANCIALE | PANCETTA | |
|---|---|---|---|
CUT OF MEAT | Pork Belly | Pork Cheek / Pork Jowl | Pork Belly |
CURE PROCESS | Salt, Brown Sugar, Black Pepper, SMOKE | Salt, Sugar, Black Pepper, Aromatics (thyme, rosemary, Garlic, etc.) | Salt, Sugar, Aromatics (optional) |
FLAVORS | Smoky | Robust | Salty & Sweet |
BACON
Bacon is great for adding a punch of salty and smokey flavors to really anything you’re cooking.
Classic Recipes: breakfast (bacon and eggs), sandwiches (BLT), cassoulet, salads, wrapping around vegetables or meats, and we are seeing bacon used on more and more desserts (bacon donuts).
GUANCIALE
Derived from the Italian word “Guancia” meaning “Cheek”.
Guanciale is a great way to add a fatty and robust flavor to anything you’re cooking.
Classic Recipes: Carbonara (or Spaghetti alla Carbonara), Amatriciana, Gricia, risottos, soups, or with roasted vegetables.
PANCETTA
Pancetta is the most versatile of the three, easily adding a salty, sweet flavor to whatever you’re cooking.
Classic Recipes: Pasta e Fagioli, pastas, risottos, soups, soup broth, with brussels sprouts, cooked with vegetables, salads, added to meatloaf, or just treated like a fresh bacon (non-smoked) and added to breakfast.
I’m Stuart Sandquist and I look forward to meeting you at the Meat Counter!
