Tuesday, July 28, 2009

Focus on Pork: La Quercia Guanciale

We love La Quercia Guanciale here at Zaleski & Horvath MarketCafe, it is made from selected, organic trimmed, pork jowls.

Guanciale is often associated with dishes of Roman origin like Buccatini all’ Amatriciana or Spaghetti alla Carbonara. A key feature is the collagen in the meat. In combination with the creamy fat, the collagen gives anything cooked with guanciale a smooth, silky, succulent covering. For example, you can braise vegetables with it to make a voluptuous and healthful fresh vegetable pasta sauce—something as simple as leeks, guanciale, and a splash of white wine; great served on fresh or egg pasta.