I am on a hunt. A hunt for cured pig jowl, aka, guanciale. I want to attempt to make a Amatriciana sauce and don't want to substitute the guanciale for bacon as this recipe suggests I do. It all started when I went out to lunch with some work colleagues and ended up at Danny Meyer's new place, Maialino. It was fantastic (the whole dining experience). That is where I had the Bucatini all'Amatriciana and it was love at first bite. Again, I stuck with the whole trying something new thing, and figured, you can't go wrong with trying something new at an establishment owned by Mr. Meyer (I had venison for the first time at Union Square Cafe and was over the moon for it). I was nervous, ordering anything that had pig jowl in it. I just didn't know what to expect. But it was a nice, light, flavor. Salty with a surprising, smoky crunch, which was very pleasant with the tomato sauce. I just loved it. I was stuffed and my only wish was that the portion was larger!
It's a frustrating thing, living on Long Island, and not even knowing where to begin to look for this guanciale. Anyone out there know where I might be able to find it? I guess I'll have to hit up a real Italian butcher in NYC and see what they might have. Until then, my mouth will continue to water!
