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Guanciale in Austin

pbeach Feb 8, 2008 08:06 AM

One of the posts about Primizie reminded me — I,too, am on a quest for guanciale to make bucatini all'amatriciana. I heard Mandola's had it, went, was told them were temporarily out and had to settle for pancetta. The next time I went, I was told they couldn't get it any more. Any word from the Hounds on whether they'll ever have it again or if I can get it somewhere else in Austin? Thanks.

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  1. rudeboy RE: pbeach Feb 8, 2008 08:49 AM

    You probably read my post that I bought some at Mandola's. That was only a few weeks ago. Since I hadn't seen it there, I bought a whole pound, half of which I still have (frozen). I think the key is to talk to a certain guy there - the others just give you blank stares.

    If for some reason you can't find it, I can give you what I have left.....It's pretty fatty, which I think is the point.

    5 Replies
    1. re: rudeboy
      pbeach RE: rudeboy Feb 8, 2008 10:15 AM

      Thanks for the kind offer, Rudeboy. I'll see if I can't scope out the right guy at Mandola's. It's listed as available on their board, or at least was last week. Meanwhile: Mmm...fat...

      1. re: pbeach
        NirvRush RE: pbeach Feb 8, 2008 02:06 PM

        how do you pronounce that?

        1. re: NirvRush
          scrumptiouschef RE: NirvRush Feb 8, 2008 03:31 PM

          Fiesta has had it for the last 9-10 years....as has City Market on Airport blvd.

          1. re: scrumptiouschef
            rudeboy RE: scrumptiouschef Feb 9, 2008 05:17 AM

            What do they call it?

            1. re: scrumptiouschef
              televiking RE: scrumptiouschef Sep 14, 2008 07:43 PM

              Yeah, what do they call it there?

      2. p
        pbeach RE: pbeach Feb 11, 2008 12:42 PM

        Thanks, all. I'll check out Fiesta and CM. NirvRush, I believe it's guan (as in "Guantanamo)-chee-AA-lee. But it's been too long since I was pressed to speak much Italian.

        4 Replies
        1. re: pbeach
          sambamaster RE: pbeach Feb 11, 2008 01:12 PM

          pbeach, i think i know you...sambamaster, here. Pancetta and guanciale are easy to make at home. but not in summer around here. I have three "cheeks" (actually pillow in Italian) with me right now. they cure for a week or two in the fridge, then hang 2-3 three weeks to dry in a cool place if you can find one. then you're done. it's a bit more complicated than that but not much. it helps to add seasonings to the salt curing mix, and then rub lightly with a bit of pepper for the drying stage.
          or, if you don't want to make your own and can't find locally, check with Salumeria Biellese in NYC, theirs is not overpriced and very good and they ship. it's the real deal.

          1. re: pbeach
            amexarhos RE: pbeach Feb 11, 2008 01:21 PM

            Guan-chah-lay. The accent goes on the second syllable. It is derived of the word Guancia, guan-chah, which is the singular "cheek".

            1. re: amexarhos
              sambamaster RE: amexarhos Feb 11, 2008 01:31 PM

              Guancia means cheek, and guanciale means pillow, cheeks and pillows are the same shape, thus the connection. don't have my etymology in front of me, also, the cheek goes onto the pillow. hmmm...
              in any case, I love a guancia full of guanciale. homemade or otherwise.
              I think it is amazing that Fiesta has it. Is it on display? Or do you have to ask?

            2. re: pbeach
              rudeboy RE: pbeach Feb 11, 2008 03:42 PM

              FYI - I was at Mandola's yesterday, and they said that they'd have it in on Tuesday.....

            3. s
              specialcheese RE: pbeach Feb 11, 2008 07:50 PM

              I know that Mandola's - the winery location not the triangle - are making their own charcuterie. Do you happen to know if they are making their Guanciale in house?

              1. Nab RE: pbeach Mar 10, 2008 07:16 PM

                I stopped by Mandola's for the first time and, no, they did not have guanciale. But to add to a coupla rudeboy's comments -

                1) The dude's name who knows about the guanciale is Oscar Marquez, Exec Chef.

                2) Oscar tells me you can special order your guanciale and pick it up a coupla days later. If you order on Saturday, you'll get it on Tuesday. Order Tuesday, you'll get it Thursday. And so on.

                They also proudly advertise lardo and cotechino, but those need to be special ordered as well.

                I found the market largely unimpressive, but picked up some fresh sausage which was pretty good - fennel-heavy, but good.

                2 Replies
                1. re: Nab
                  foodiegal71 RE: Nab Sep 15, 2008 07:28 AM

                  Is this the same as Jowl Bacon? If so, the good folks of Peach Creek Farms have it on Saturday mornings at the downtown Farmer's Market.

                  1. re: foodiegal71
                    zebcook RE: foodiegal71 Sep 15, 2008 04:21 PM

                    Depends. Guanciale isn't smoked, only cured in salt and spices (in can be pepper, chile, rosemary, etc.) and then hung to dry. Don't know what the Peach Creek folks do.

                    It is very easy to make at home.

                2. charlie_b RE: pbeach Sep 16, 2008 05:10 AM

                  if anyone is still looking for another resource for Guanciale, i purchased some at Central Market (38th/Lamar) this past week, and enjoyed it. i'd never had it before, so i can't compare the quality.


                  1 Reply
                  1. re: charlie_b
                    cpo RE: charlie_b Sep 18, 2008 06:37 PM

                    I liked the Guanciale we got here a couple weeks ago, but it was expensive. No need for a special order, they were even advertising it at the meet counter. It took my service man about 5 minutes to find it, and he had never heard of it before.

                    Then again, I just found out that I've been pronouncing it wrong, so maybe it was me?

                  2. r
                    ratcorpse RE: pbeach Sep 20, 2008 12:06 PM

                    Central Market on N. Lamar has guanciale as well. I'm not sure of the price. I believe it's domestic, artisinal, and expensive. If you can get it at Mandola's, it's almost certain to be cheaper, since just about everything there is less expensive than the same stuff at Central Market. To go slightly off topic, Mandola's also has a domestic, organic and delicious lardo, cured with rosemary and black pepper. It's got that sweet, smooth finish of not-tortured pork and I think it's $10.95/lb.

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