cured meat
Guanciale
Guanciale is a cured meat. It is of meat origin, which is what the computed diet labels on any recipe using it are derived from.
Not the same asPancetta (Cured pork belly rather than jowl: leaner, and it renders less of the soft fat that carries the sauce.)Bacon (Usually smoked, which guanciale is not, and the smoke dominates a dish built on cured pork and cheese.)
Cured · per 100 g
| Nutrient | Per 100 g |
|---|---|
| Energy | 748 kcal |
| Protein | 5 g |
| Carbohydrate | 0 g |
| of which sugars | 0 g |
| Fibre | 0 g |
| Fat | 80.5 g |
| of which saturates | 29.4 g |
| Monounsaturated fat | 37.9 g |
| Polyunsaturated fat | 9.4 g |
| Cholesterol | 86 mg |
| Sodium | 2684 mg |
| Potassium | 66 mg |
| Calcium | 6 mg |
| Iron | 0.4 mg |
| Magnesium | 7 mg |
| Phosphorus | 52 mg |
| Zinc | 0.9 mg |
| Copper | 0.1 mg |
| Manganese | 0 mg |
| Selenium | 5.8 µg |
| Vitamin A | 0 µg |
| Vitamin C | 0 mg |
| Vitamin D | 0.2 µg |
| Vitamin E | 0 mg |
| Vitamin K | 0 µg |
| Thiamin | 0.2 mg |
| Riboflavin | 0.1 mg |
| Niacin | 1.6 mg |
| Vitamin B6 | 0.1 mg |
| Folate | 1 µg |
| Vitamin B12 | 0.3 µg |
| Choline | 19.3 mg |
USDA FDC SR Legacy record 168287. USDA has no record for guanciale. This is its record for raw cured salt pork, the closest cured-pork-fat profile it publishes; treat the figures as indicative of the cut rather than specific to it.