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Salut,
Alex
44 Comments
Definitely better
Omg looks amazing
What surprises me is that no one – or nearly no one, has risen up to fill the void and started guanciale production here in the US. It doesn’t have to be Oscar Meyer or Hormel, it could be some farmer in Iowa.
As good as I'm sure it is, I've never seen guanciale in person before. No one within 150 miles of me sells it, or has even heard of it. Pretty sure I'd have to go to Italy to find any. So yes, I'll be sticking with bacon for my carbonara.
Bacon just doesn’t taste right anymore, pigs are breed to be so lean that they don’t have any fat on them.
Not right at all. BACON used to be so yummy.
It's not quite the cheek (which would sit on top), it's the jowl. The cut you braise and the cut guanciale is made from are not the same.
Dude stop posting shorts!!! Make the long videos instead. No one wanna watch shorts that belong on tik tok. Stop keep ruining the yt platform,. please!!
Why not just eat a bucket of lard … Disgusting
Seeing as fresh and local is what italian food is about in my opinion it is more authenthic to get some local smoked fatty pork product than importing something
Haram
Guancaiale falls in the same category as Wagyu for me. It's more fat than meat and just looks gross. It could be the best tasting thing in the world and I would never know.
Do you think the son singered the father? 🤔
Recently i've found a piece in a supermarket in The Netherlands, had to buy it and make carbonara.
Normally i make carbonara with Dutch smoked spek (from the belly).
So now i could compare the two versions.. i actually liked the spek version better, it's lots saltier and i like salty yolk (even when i just cook the egss i put quite a bit salt in the yolk).
Maybe i should try to make (english) bacon and pancetta versions too to really see which version i like best (but i do like the salty Dutch smoked spek)
Two weeks ago i had my first slice of guanciale. And it taste realy different then bacon. I like it.
Hog Jowl is my favorite bacon, and it's all I use, no other bacon here
Stop jumping the shark Alex!
Dommage qu'en France ce soit très difficile à trouver !
They seem to have a conflict of interest here
My pocketbook says bacon is better 😂😂😂
I can confirm that bacon is just a good
I've cooked down pork jowel with soy sauce, brown sugar, and roce wine vinegar with spices and it's incredible for ramen as a sub for char siu. Definitely recommend
I keep rewatching the beginning. So satisfying
good bacon can 100% be used as a substitute lol, it also tastes amazing if prepared correctly. Guanciale does hit different though
Hog jowl
Bro was offended by that question about bacon
I think I would enjoy guanciale with anything but pasta. I made carbonara with it and the funky salami flavor just doesn't do it for me in pasta
Stop giving away these secrets and driving up the prices! There’s only so much cured pig jowls to go around.
Smoked! Unusual indeed!
Good to see a French guy trying something that isn’t French 😂🤦♂️
Mooghe onctueusse..
Accent tho😂
This accent is like a parody 😂
Thsts gotta taste amazing
I'm italian-australian, whenever my non-wog friends ask me what guanciale tastes like the only answer I've ever been able to come up with is "intensely delicious"
I'm lucky we get quanciale where I live. It goes amazing in so many dishes.<3
But is it better than Yoda's stick? I doubt it.
IMO, Spanish "panceta iberica" is light years ahead of Guanciale.
Bacon totally works as a Substitute in homemade carbonara. It’s delicious even if it isn’t authentic.
I'd never consider using Guanciale as a substitute for bacon in my Full English Breakfast…it just wouldn't cut it.
Its cold smoked? Not just dried? Its jawbacon 🤷♂️🤷♂️🤷♂️🤷♂️🤷♂️🤷♂️🤣
From this video i learnt Onctueux in English is Unctuous😮
Guanciale is essential for spaghetti alla carbonara.
Of course the guy who makes guancale wouldn't be biased.
Better than bacon?? Now I need to try 😋