What is the Guanciale
Definition: bacon is a food of animal origin that can be included in the whole of cured meats.
It is a seasoned product with a very fat composition, obtained - as can be deduced from its name - from the cheek of fresh pork (trinomial nomenclature: Sus scrofa domesticus);
Compared to the average of the most common cured meats, the guanciale is small in size and the ordinary size is around one kilogram of weight. On the surface, from the cut side, the bacon appears dirty white, while the brown color prevails on the rind. In section, the bacon has an ivory color characterized by more or less important muscle veins (depending on the ratio between lean mass and fat mass of the pig of origin).
The detection of a yellowish color, or worse tending to brownish, indicates a bad state of conservation of the pillow; this condition is also detectable by the "smell and taste" of rancid ". In similar cases it is NOT necessary to eliminate it, rather a superficial trimming of the parts concerned and a certain haste to final consumption are recommended. Excessive dehydration of the food also indicates a shelf - life too long or compromised. Therefore, in order to avoid the deterioration of the bacon and favor its conservation at home, it is advisable to: divide it into smaller pieces (about 100-200-300g), and treat it with vacuum, then store it in cool and possibly dark places (such as refrigerator or semi-underground pantry or cellar).
Production of the pillow: the production of the pillow is of simple manufacture; after the cut from the animal (head region), which STRICTLY includes the preservation of the rind, the bacon is salted and peppered, and possibly spiced with aromatic herbs (sage, rosemary, etc.); finally, the bacon is subjected to maturing for a variable period ranging from a few weeks to a maximum of 3 months. This last procedure, similar to that of stretched pancetta, does not however require the application of the "splint".
Gastronomic aspects
As anticipated, the bacon can be used in the composition of numerous dishes that tend to belong to the regional tradition.
Served raw, skinned and thinly sliced, the bacon covers in an excellent way (from an organoleptic and gustatory point of view) the function of dish - salami. The starters based on hot croutons and bacon (also with black truffle) are well known, but its main role is undoubtedly that of the formulation of the accompanying sauces for the first courses.
Nutritional values (per 100 g of edible portion)
The bacon is the essential basis for some traditional recipes, among which we mention the carbonara and the amatriciana; today, the guanciale is often replaced by the stretched and / or smoked bacon, certainly cheaper, but certainly not at the "height of the original product. There are also several" larded "dishes (in very thin slices) or enriched with the guanciale, which turns out to be an excellent alternative to the much more common sliced lard or small cubes.
The recommended oenological combination with guanciale is for sparkling wines, white or rosé, but always delicate.
Nutritional characteristics
The bacon is an extremely energetic food, rich in lipids, low in proteins and free of carbohydrates and fibers. This characteristic totally excludes it from the low-calorie diet aimed at slimming.
As it is clearly visible from the table on the side, the raw material useful for the production of the guanciale (that is the raw cheek) already possesses absolutely peculiar characteristics. all advantage of lipid density Although not by much, it is likely that salted and seasoned bacon has a further higher lipid - energy content.
The breakdown of fatty acids is to the advantage of the monounsaturated ones but the presence of considerable quantities of saturated and cholesterol totally precludes the use of the pillow in the treatment of subjects suffering from hypercholesterolemia.
As far as the mineral salts are concerned, while showing the nutritional characteristics of fresh food, it is conceivable that the aged bacon has particularly high quantities of sodium, which excludes it from the diet against arterial hypertension.
Regarding vitamins, in addition to a modest concentration of equivalent retinol, the guanciale boasts excellent quantities of thiamin (vit. B1), riboflavin (vit. B2) and niacin (vit. PP).
There is no advisable medium portion of guanciale, since its chemical composition prevents it from being part of a healthy and correct diet. However, in the exception to the customary diet, it is possible to use the guanciale depriving itself of the use of seasoning fats used. in the current meal.
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