The differences between lardons vs. bacon aren’t straightforward for most consumers. Lardons are essentially a kind of bacon chopped into cubes, so why use a fancy name? Well, because lardons not only differ from bacon by the cut but also the preparation process. Lardons originated in France long after regular bacon was invented. They are …
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Pancetta and bacon are super common and found in any grocery store. But not everyone knows the real difference between regular bacon, lardons, and pancetta. So I’ve created this guide to help you determine the distinction between lardons vs. pancetta. In short, lardons are a French type of bacon that’s cured and cut into cubes. …
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Who isn’t familiar with pancetta, the salty Italian pork found in most U.S. stores? But fewer people have heard of another Italian meat type, guanciale. It’s not as common here, but it’s still beloved by Italians for a good reason. So, if you’re wondering the difference between guanciale vs. pancetta, I’m here to clear this up …
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Whether you slice lardo into thin pieces and eat it raw or use it as an ingredient in another dish, you won’t be disappointed. Due to its silky texture and delicious taste, it can be paired with vegetables, pastry, and other types of meat. Unfortunately, this cured pork product is generally hard to come by. …
Since lardo is cured, it should last for a pretty long time, right? But exactly how long does lardo keep? Lardo is a special kind of pork that’s made by curing back fat. This Italian meat product can make all the difference in your recipes. Once you get a hold of lardo, you must store …
When it comes to fats used in cooking, you might have heard both of the words “lard” and “lardo” thrown around. Are they the same thing? Maybe you already know that lard is just fat, but what is lardo in cooking? Lard and lardo are not the same thing. Lardo is cured fat and comes …
Guanciale and pancetta are cured pork cuts from the animal’s jowl/cheek and belly, respectively. They’re used as central ingredients in many famous Italian pasta dishes, including Spaghetti Carbonara. Guanciale is used to make authentic carbonara, though pancetta is a common substitute. If you want to know the difference between the two cuts when making carbonara …
Guanciale is a salty pork product and an Italian delicacy that’s added to many traditional dishes. Unfortunately, it’s generally challenging to come by this type of meat in the States. If you manage to acquire it, you might be wondering – how long does guanciale last? Although it depends on a couple of factors, guanciale …
Guanciale, cured pork cheek or jowl, is a staple product and a specialty of central Italy. As pigs have well-developed muscles in their cheeks, it produces a robust and unique flavor that Italians love to create in their cuisine. When cooking guanciale, it’s typically cut into strips or cubes, depending on the requirements of the …
Raw meat has a very distinct taste. However, not all meat can be eaten raw. Furthermore, there’s a common misconception that dry-cured meat is the same as cooked meat. So, if you’re wondering if you can eat guanciale raw, I’m here to provide the answer. Guanciale can be eaten raw if it has been dry-cured. …
