Guanciale
Cured pork jowl, rich in fat, best rendered before topping to avoid pooling excess raw fat on the finished pizza.
- Salt
- moderate
- Fat
- high
- Sweetness
- low
- Acidity
- low
- Heat
- none
- Moisture
- low
- Umami
- high
- Cooking requirement
- pre cooked recommended
Preparation
Diced and rendered before topping to avoid excess raw fat pooling on the pizza
Rich enough that a small quantity goes a long way
Applied before baking.
Cautions
- best pre-rendered rather than added raw, which can leave excess uncooked fat
Pairs well with
- Pineapple
Its acidity cuts through Guanciale's richness. Its sweetness balances Guanciale's savoury intensity. Adds textural contrast against Guanciale.
- Fig
Its sweetness balances Guanciale's savoury intensity. Adds textural contrast against Guanciale.
- Fresh tomato slices
Its acidity cuts through Guanciale's richness. Adds textural contrast against Guanciale.
- Sliced banana
Its sweetness balances Guanciale's savoury intensity. Adds textural contrast against Guanciale.
- Kalamata olives
Its acidity cuts through Guanciale's richness. Adds textural contrast against Guanciale.
- Artichoke hearts
Its acidity cuts through Guanciale's richness. Adds textural contrast against Guanciale.
Styles using this topping
A rich, cured pork topping offering a savoury, fattier contrast to this movement's often delicate cheese and sauce choices.