How Guanciale is Made in Italy | Roman Carbonara's Cold Cut

How Guanciale is Made in Italy | Roman Carbonara's Cold Cut | Differences with Pancetta, Bacon

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Guanciale, carbonara’s iconic cold cut, comes from the cheek and throat of a pig. It’s beloved for its buttery soft fat and distinct flavors that make it very different from other fatty cuts like pancetta or bacon. Luigi from Ammano farm in Tragliatella, Lazio, Italy showed me how it’s made the traditional way from a special breed of local black pigs he’s been perfecting for years.
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I'm Claudia, a journalist and producer reporting on food. I was born and raised in Bari, Italy, and I have been living in London, UK since 2012. I am the host and producer of Regional Eats on Insider Food and So Expensive Food on Business Insider. I enjoy learning what goes behind the scenes in the food industry, how traditional dishes are made and why certain foods are so important to countries and cultures around the world. Follow me for more food videos!
How Guanciale is Made in Italy | Roman Carbonara's Cold Cut | Differences with Pancetta, Bacon | Claudia Romeo
#guanciale #italianfood #coldcuts
00:00 Intro
00:26 Guanciale’s iconic triangular shape
02:38 The compact fat in a pig’s cheek
03:55 Differences with pancetta
04:49 Salting the guanciale
07:39 Aging the guanciale
09:35 Cutting open a smoked guanciale
15:04 Tasting (and dreaming of a carbonara)
18:14 Farm tour with Luigi and Lello
22:57 Luigi’s story

Пікірлер: 199

@gangaskan2255 2 ай бұрын

guanciale is such a flavorful meat. you really dont understand how good it is until you actually try it for the first time.

@nata6025 3 ай бұрын

I love how knowledgeable and thorough he is, and how he explains everything he does and is doing eg discarding the rind because it goes rancid during ageing. You can tell he pays attention to the small details and give his product at lot of thought and care. Thank you for another wonderful video. I love learning through you ☺

@claudia-romeo 3 ай бұрын

Thank you for watching! Luigi was a great host

@nofurtherwest3474 3 ай бұрын

i feel bad for the pig tho, don't u?

@jeremiahtorrevillas4396 2 ай бұрын

U dont feel bad for tge por now do you?

@jonathangarza3386 3 ай бұрын

Another outstanding episode. Claudia has a true talent for this agricultural reporting.

@claudia-romeo 3 ай бұрын

Thank you!

@LailandiAdventures 3 ай бұрын

What a great video, Luigi seems like a stand up guy and living the dream. As soon as I saw those pigs I thought to myself, "hey they're just like Pata Negras." Love your videos Claudia!

@andrewepp6763 2 ай бұрын

I love his dedication to his craft, you can tell he has taken great pride in getting to this stage of production. It’s great to see a true artisan.

@brycekeith5653 3 ай бұрын

this was so good i didn't know what to do with myself when it ended

@brianfilkowski 3 ай бұрын

Wonderful as always

@chickenlittle8966 2 ай бұрын

First time seeing your work. Thank you

@henriqueribeiro8167 3 ай бұрын

That is the best Interview I ever seen. Great Information and a Great Story. Subscribed.

@christophmosimann9244 Ай бұрын

Great video, extremely interesting, thanks!

@adeadcrab 3 ай бұрын

beautiful scenery

@mitchellryan7509 3 ай бұрын

I love your videos, I Learn a lot and find them interesting, Please keep them coming! Love from Australia

@tombrewton7823 3 ай бұрын

Your usual fabulous job, Claudia! Thanks for giving us insight into so many interesting foods and their preparation.

@danleighton 3 ай бұрын

Very authentic reporting. Great job Claudia.

@fengengao 3 ай бұрын

I love learning about regional specialties and the care the producers put into making them. Thank you for another great video!

@leticiavenancio8148 3 ай бұрын

great vídeo claudia! I like to learn a little more about those foods you bring here in your channel. You bring the information that makes them interesting and special.

@fhrswa 3 ай бұрын

I really enjoy your style, Claudia. Thanks for the videos which make me homesick- even though I've never been to Italy.

@alex_madeira 3 ай бұрын

Great content as always - this guy seems very dedicated to making high quality products!

@andyzhang7890 3 ай бұрын

I love these videos, it's so inspiring seeing the artistry and passion these people have for their craft...

@ElChris816 3 ай бұрын

When he is talking about the guanciale, and watching his process, you can tell this tastes amazing. I love the dense white with the red/pink straight line running through the middle. It's quite beautiful. I'm wanting to taste a slice so badly. Great video Claudia.

@christiansculinarycreations 3 ай бұрын

Very yummy. I like seeing the process

@gioreda5126 3 ай бұрын

I made guanchalle for the first time,this past February and i cut one the other night, let me tell you it turned out fabulous, melt in the mouth !! And very easy to make!!

@stariyczedun 2 ай бұрын

where did you age it? at home room temp?

@andreic.7903 3 ай бұрын

Hello Claudia and Luigi! In Transilvania we are boiling, for the New Year`s Eve, the salted cheek of a pig stuffed with garlic in sour cabbage juice...end touch some sweet smoked paprika ;) A sandwich with just mustard or sour cabbage plus a shot of palinca to make everything slide better and here u have a hearty winter evening:D Anyway lots of respect for the devotion,time and passion Luigi is investing into this ancient craft...Ciao a tutti!

@xyzpdq1122 3 ай бұрын

Beautiful people & beautiful food ❤

@hennytopher 3 ай бұрын

Wonderful content!

@bertoforever07 Күн бұрын

This is great !

@LivingWithGout 3 ай бұрын

It’s crazy how they eat full fat food while looking like it’s their 200th day fasting.

@ebadd3468 3 ай бұрын

Because carbs and refined sugar is fattening which many people feast on in the US.

@finasol1019 3 ай бұрын

Because Europe has walkable cities and we Americans don’t 🙃

@ebadd3468 3 ай бұрын

@@finasol1019 Yes most americans are lazy and addicted to fast food

@AkshayKumarX 3 ай бұрын

Their portions are also less and less consumption of junk food. There are a lot of factors and reasons as to why many people become obese. There are genetic differences, metabolism, mental constraints, life circumstances that people have no control over in their lives.

@313gwar 3 ай бұрын

Makes you wonder wtf really is in American food...

@davidklinger6105 3 ай бұрын

Wonderful content. You do a great job.

@claudia-romeo 3 ай бұрын

Thank you!

@somefishhere 3 ай бұрын

Wow only one hundred black pigs! Love his expertise and the detail provided in the interviews. Thank you Claudia!

@whimsypunch 2 ай бұрын

Claudia! I don’t know if you read all comments but I wanted to say that I have recently started watching Big Batches and your other Insider videos. You are immediately one of my favorite video producers. You seem to really have a knack for selecting subjects with deep pride in their beautiful traditions. Your videos and narration display both a love for food and respect for all the cuisine you show off. Thank you so much for making and sharing them. I hope you have a long and successful career! ❤

@claudia-romeo 2 ай бұрын

Thank you so much! 🙏🏼🙏🏼

@xiaogu00fa 3 ай бұрын

I love how Italians make use of every parts of the animals.

@exeuropean 3 ай бұрын

every country does. No part of any animal is ever wasted.

@tonydeltablues 2 ай бұрын

I wondered if the Italian black pig was the same/similar to the Spanish Iberico pig used for jamon, and now I know! Iove both Spanish jamon and... Italian guanciale! Grazie mille for such a well-made and informative video!

@bolinvolovan3060 Ай бұрын

I loved your insider food videos, I subscribed to your channel as soon as I found it, why KZfaq hadn’t recommended it to me before? Never mind, it’s like discovering a new favorite singer after it has several albums, I don’t have to wait. I tried the spaghetti alla assassina, it’s a nice variation.

@claudia-romeo Ай бұрын

Welcome to the channel🥳I'm glad you enjoyed the assassina, it's a great recipe!

@thealmightychrist1 3 ай бұрын

Wonderful

@jf6395 3 ай бұрын

a well told report on an evolving multi generational farm....really .... lives I'm not certain those consuming what they create ....realize....are so increasingly tenuous ....a viewer from rural Montanas Rocky Mountains.... thanks for sharing

@hoilst265 3 ай бұрын

Claudia on Guanciale! Perfect! It's coming into winter here and I need to make some for proper carbonara!

@hoilst265 7 күн бұрын

I just bought a pig cheek from my butcher! I'm going to have a crack at this.

@Furn427 3 ай бұрын

mouth watering here

@SgtMcCuddles 3 ай бұрын

amazing. i think i'll have to go check my local italian deli to see if they have guanciale now.

@apocaleptic6073 2 ай бұрын

a reflection of the work we do on the farm

@gregchann9623 3 ай бұрын

Another fascinating video. So informative. Interesting story of how he parented the little pigs. I'm wondering how he felt about slaughtering them as adults. Grazie!

@gustavchambert7072 2 ай бұрын

That's some high-quality pork, given the deep colour of the meat. Those are some very healthy and well-eating pigs.

@vsznry 3 ай бұрын

yummy!

@GordiansKnotHere 3 ай бұрын

I'll watch anything with Claudia Romeo. She is an absolute goddess and would make Aphrodite or Venus jealous... EDIT: That Guanciale looks good too.

@parkerstroh6586 2 ай бұрын

I don’t mean to talk out of pocket but that Guanciale looks DAMN good

@Jonassod 3 ай бұрын

You know that it is fatty when they say that the meat is the marbling. 😀

@deserteagle7032 3 ай бұрын

Dang! 2nd ... And I wanted to be Claudia's number 1 fan 😁

@fangthedergon1863 3 ай бұрын

Mmmm that guancheale looks so good I would love to cube some up and fry it with some diced potatoes

@spamstabber 2 ай бұрын

That's some high quality pork, looks amazing. 😮

@jorje222 3 ай бұрын

Hello from Ukraine! Beautiful salo!

@slimbamboo7875 3 ай бұрын

u not in armi fiht ... i toh all men in Ukraine are fihting for USA and EU .....

@RazorsharpLT 3 ай бұрын

@@slimbamboo7875 Yeah, i guess all the cities are empty and literally every man is at the frontline Are you high? Also "fighting for the EU and USA" since when is not wanting Russia to occupy your country "fighting for the US"? Are you fuckin' stoopid too?

@brokenglassshimmerlikestar3407 3 ай бұрын

Ah! So that's why it's that shape! I buy guanciale and I've always wondered about the form of it

@jamesdelcol3701 3 ай бұрын

This is so delicious, but I gain weight quickly and have to watch this one. Yum, from NYC. In Spain they have similar hams right off the leg for breakfast. It is way better then bacon. I gained 10 lbs eating this for 2 months every day. 🤣It is so good.

@EmpressAndrina 3 ай бұрын

Yummmmmmm 🤤

@alexanderdavis7749 3 ай бұрын

I've always wanted to try Guanciale (especially with carbonara), but its harder to find here in the U.S. very inetresting as always!

@salguodrolyat2594 2 ай бұрын

I am hungry now.🤤

@trustyrex1014 Ай бұрын

Claudia 😍

@derekkee5588 3 ай бұрын

Mmmmmm guanch 🤤🤤

@korvolga 3 ай бұрын

I need to try this. The fat have until now ”scared” me away from this.

@LN.2233 2 ай бұрын

Salute Claudia, can i take a look at the book?

@JohnSmith-ij6ms 3 ай бұрын

will you make a video of your recent trip?

@MariaSanchez-kd9ss 3 ай бұрын

❤❤

@KazuDiabolis 3 ай бұрын

i miss living in italy ): i lived there from when i was 20-22. 25 now & all i dream about is going back, but fate is tragically keeping me away

@queenelsa6974 3 ай бұрын

New video ❤

@alichevez2224 3 ай бұрын

Hello was just wondering if you know a substitute for the guanciale i know i know I know lol there is no substitute but I don't eat pork and my nonna used to make carbonarra for me when I was a kid I was just wondering if you could suggest anything

@Vince968 3 ай бұрын

as an italian I know I'm not supposed to say this but pancetta should do the trick, really any smoked, aged and fatty cut of pork will do, even if you won't get the best result as you would with guanciale edit: i just saw you said a non pork substitute... yikes, you could try with any non pork bacon substitute, the thickest strips you can find and cube it yourself gently fry it in a pan with beef tallow if the meat is from a lean animal, and a lot of pecorino cheese if you can get it where you live

@PadreMaronnolo 2 ай бұрын

@@Vince968 peccato però privarsi del maiale interamente, posso capire per uno straniero usare pancetta al posto del guanciale ma eliminare il maiale... mah, ottimo consiglio comunque il tuo

@alichevez2224 2 ай бұрын

@Vince968 hey thanks man appreciate it I'll try it out god bless!!!

@Lawman212 3 ай бұрын

What time of year is guanciale typically available?

@claudia-romeo 3 ай бұрын

There is no exact season, it depends when Luigi’s pigs are ready. Sometimes he needs to wait months

@michaelandersson2856 3 ай бұрын

👍

@Skenderbeuismyhero 3 ай бұрын

Great video, though it would be nice if you had a camera person so we could see you speaking with your subjects like you've had in your videos for Insider.

@KazuDiabolis 3 ай бұрын

she's beautiful! e bellissima!

@tomjwhite 3 ай бұрын

Lello!

@MelodicMethod 3 ай бұрын

i did not know we were going to meet the pig whisperer in this video 🤣

@wreagfe 2 ай бұрын

These videos are like love letters to these exceptional regional products, with a lot of foreplay. 😅

@FrinkyDinky 3 ай бұрын

6:25 If I ever feel bad about my belly fat, I'm just going to call it noble.

@icoborg 3 ай бұрын

sadly is very different as can you see that fat is very white, human fat is most likely to be very yellow...

@paololargavagno8440 3 ай бұрын

The yellowish external zone of guanciale show us as ageing is too prolonged in time or in no optimal conditions otherwise the meat seems to be an excellent product.

@ANDunn-tf6xp 2 ай бұрын

Looks disgusting. Why would someone want to eat chunks of raw fat? Makes me want to vomit watching them eat that garbage. I nearly threw up when my mom ordered steak tartar...I couldn't eat after that and she got mad because I refused to eat anything from the restaurant. It made me think my mom was some kind of animal or something. That shit scarred me. What the hell is wrong with cooking your damn food? As for me, I like fresh, well cooked meals. I guess I'll never know the joy of food poisoning or brain parasites etc... from eating raw meats lol

@paololargavagno8440 2 ай бұрын

@@ANDunn-tf6xp The smell and odorous substances are metabolic trapped in fat parte of meat. This Is because the marble steak are Better to be roasted. But of you dont' enjoy tò eat fatty meat nobody oblige you.

@OzoneVibe 3 ай бұрын

24 minutes of serious salvation. 👍

@Cchogan 3 ай бұрын

When I make my own, I struggle to get lovely thick jowls like those!

@camaro8570 3 ай бұрын

I like to make my Carbonara with half Panchetta and half Guanciale. Its not so fatty overvelmingly to eat. And also Guanciale is expensive.

@kaelhooten8468 3 ай бұрын

Hog Jowels, for you country folks looking to enjoy the same product without all the… fancy

@FrankTedesco 3 ай бұрын

not even close...

@fhrswa 3 ай бұрын

Pretty sure ol' Luigi is diggin' Claudia here... 😅

@Hopalong..75 2 ай бұрын

We call that Jowel bacon.

@fhrswa 3 ай бұрын

Mangia il waddle, Luigi! Sgranocchiare!! 😜

@daneurope9167 3 ай бұрын

italians love mummyfied foods..

@christopherrichardwadedett4100 2 ай бұрын

Giorgione: In lardo veritas

@seeingimages 3 ай бұрын

Most Europeans eat smaller portions and less often.

@iliafrumkin5964 3 ай бұрын

Now use the same recipe on pork belly and you'll get one of the favorite foods in Eastern Europe, especially in Ukraine

@slickmechanical 2 ай бұрын

Dude keeps talking about what you could put the guanciale on and im like *I just want to eat it by itself*

@quodena6527 3 ай бұрын

spoiler alert: pig head is still visible at atound 4:29 :)

@Masomitsu 3 ай бұрын

Any meat with that fat?

@aieisovimikaan 3 ай бұрын

Really ridicolous to compare Sauna at this aging prosess. Finnis sauna is hot and moist. 70-100 celsius hot Sauna is best :D

@michelnormandin8068 3 ай бұрын

In North America guanciale is most often a low quality product at +70$ kg. A real scam.

@america1st721 3 ай бұрын

nothing like a slab of fat for a nice healthy snack?

@panzfaust9812 2 ай бұрын

Cold cut? So its ready to eat? No way

@sergiurares0801 Ай бұрын

only italians can ask for the lowest cost piece of meat almost like waygu

@fhrswa 3 ай бұрын

Lavati le unghie, Luigi! Madonn'!!!

@sergeylebedev8888 3 ай бұрын

My only problem, when she's in Italy and they all speak Italian, I must concentrate on reading subtitles instead of enjoying entire video )))))

@BigboiiTone 3 ай бұрын

Not much of a gore warning. 1 milisecond really is not long enough to pause, fast forward or really do anything. Better to not include it at all or give an actually useful amount of time. The video is already like 30 min, 10 seconds extra is fine

@JackLuong 3 ай бұрын

that's like 90% fat

@PadreMaronnolo 2 ай бұрын

it really depends on personal preferences, every cut is different, usually the lean content is more present but overall it remains a hig fat cut

@martinregular5003 2 ай бұрын

I don't get why is kind of expensive...Fat is fat lol

@Augusto9588 2 ай бұрын

Because it is cured and gives it a different flavor.

@MrDamo34 2 ай бұрын

The left of the thumbnail is a trainer made out of meat.

@havanaradio 3 ай бұрын

Bet you anything there aren't "glands that give it it's distinct flavor" - Italians and French confidently proclaim stuff that isn't even remotely true all the time such a weird cultural tick

@icoborg 3 ай бұрын

yeah that sounds weird to me too...