Today I put the guanciale to its first test. While guanciale's rich flavor is generally best-suited to a foundational role in a dish like pasta all'amatriciana or carbonara, I decided to sauté the guanciale alone and serve it over polenta, just to take its measure.

The guanciale was so overwhelming, so rich and flavorful, there was a distinct limit to how much I could eat at one sitting - but tasting it on its own was definitely worth it. It is sweeter, rounder, and has a much stronger pork flavor than either bacon or pancetta. There is a depth to the flavor that is akin to a long-simmered stock, and the richness of the pinkly translucent fat is like that of bacon times a thousand. Sliced into lardons and fried, it became crisp, but with a smooth, firm chew behind it. The smell of it cooking is simply heavenly.

Over the next couple weeks, I'll be putting its rich flavor to use in some traditional guanciale dishes, and I can't wait.