What is this darker section at the top and can I use it?
Sorry if this is a stupid question. This is my first time getting a piece of guanciale this big and it has this upper red section at the top. Usually the pieces I get are much smaller and don't have it.
by ChiefKelso
7 Comments
brandosancho
yes all useable
Capable-Reach-3678
That is… meat.
Neat_Medium_9076
Top is usually just pepper and salt.
I prefer to remove the pepper part as it might burn when cooking the Guanciale.
5tr82hell
I prefer not to use it, it’s too flavoursome and salty. If you hate waste, you can add it to soups and then take it out
Lunchmeat1790
Light whitish = fat
Reddish = muscle
Dark = muscle and skin cured into a “bark”
Mangia
Affaraffa
Useable, but not fundamental.
Being the spiced part on top, it can be too much flavourful and cover the taste of the rest of the dish. You can cut it if you need.
Don’t forget to cut the rind!
theyknewit2
I would cut it off. It’s is too strong a flavour if you are making carbonara.
7 Comments
yes all useable
That is… meat.
Top is usually just pepper and salt.
I prefer to remove the pepper part as it might burn when cooking the Guanciale.
I prefer not to use it, it’s too flavoursome and salty. If you hate waste, you can add it to soups and then take it out
Light whitish = fat
Reddish = muscle
Dark = muscle and skin cured into a “bark”
Mangia
Useable, but not fundamental.
Being the spiced part on top, it can be too much flavourful and cover the taste of the rest of the dish. You can cut it if you need.
Don’t forget to cut the rind!
I would cut it off. It’s is too strong a flavour if you are making carbonara.