The Difference Between Guanciale, Bacon, and Other Cured Porks

How (and how not) to use them No Images? Click here Bacon, Pancetta, and More: Cured Pork Products and How to Cook With Them Raise your hand if you have ever substituted bacon in a recipe that calls for guanciale, pancetta, or any number of other cured pork products, assuming they couldn’t really be that different. Well, we hate to break it to you: they are. While they may look very similar in the butcher’s case, they’re all cut and prepared in different ways, and have quite different flavors. To help navigate, here's our handy little guide to the different varieties of cured pork products and when to use them. Read more → Some of our favorite cured pork-centric recipes Pasta alla Gricia Boeuf Bourguignon (Beef Stew With Red Wine, Mushrooms, and Bacon) Braised Collard Greens With Ham Hocks Spaghetti With Carbonara Sauce   Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe