...and had his face sliced off, his organs taken out, his blood collected for boudin noir and his flesh ground up and stuffed into his own intestines. No wonder the other little piggy went "oui, oui, oui" all the way home. Nose to tail eating; let me know if they find a use for the oink.
This brings us to guanciale. Guanciale is a bacon made from this little piggy's cheek as opposed to belly. Please observe its creamy whiteness. Until very recently it was impossible to find outside of Italy. Happily there are now domestic sources.
It is an essential ingredient in bucatini l'amatriciana as well as spaghetti carbonara. But I've also been using it recipes which call for cured but unsmoked bacon. I can see that frisee salad with lardons and poached egg on the horizon.
I ordered this lovely cheek through Zingerman's.
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