How Long Does Guanciale Last?

The long shelf life of guanciale is largely due to its high water content. The longer the meat is kept, the more moisture will evaporate, resulting in drier meat. 

Most guanciale will last three years in a well-sealed glass container.

In this article, I will tell you everything you need to know and show you how to store it properly to prevent it from going bad.

Can Guanciale Go Bad?

Pork cheeks and pork jowls are cured for about three weeks to make guanciale. Only a small part of the meat product remains after the fat is slowly melted away.

Even though it has a slightly stronger taste, guanciale can sometimes be used as a substitute for bacon or pancetta.

Guanciale is more commonly used as an ingredient than a centerpiece, because of its delicate texture and seasoned flavor.

It can be found in a lot of different types of pasta and sauces. If you have ever eaten the famous Italian spaghetti alla carbonara, you may have even tasted it without even knowing it.

Guanciale doesn’t have to be cooked for you to eat because it goes through the process of curing and preserving.

You just need to slice it and it will be ready for the dinner table. Even though guanciale is cured, it doesn’t mean it can’t go bad.

There is no such thing as a meat product that can be eaten for a long time. The products that are made to last longer, like smoked and cured products, have an expiration date.

If you are wondering how you can tell if your guanciale has gone bad, there are a couple of things to look for. If the meat starts to change color, that is a sign that you shouldn’t eat it.

It means that the color has gone bad if it becomes slightly more brown or grey. The smell is more than one thing.

It is possible to tell a lot about the quality of a cured meat product by smelling it. It’s a good idea to toss it in the garbage if it smells different.

This may be a sign of mold or a sign of bacteria growth.

How Long Is Guanciale Good For?

The overall quality of the meat is one of the factors that can affect the duration of your guanciale’s quality. The Italian guanciale is the best you can find.

It will increase the time you can eat the pork if it was cured and seasoned correctly. The form of your guanciale is one of the factors that can be taken into account.

Pork cheeks will always last longer than sliced pieces. The larger the piece, the longer it will last. The quality of the meat can be determined by how it is stored.

It is not stated that it should be stored in a refrigerator once opened. If you want to make your Guanciale last longer, you can place it in a freezer.

Guanciale can taste good and be safe to eat for up to six months from the production date.

Guanciale can be eaten after six months if it is high-quality, but only if you keep it refrigerated for a few months.


Does Guanciale Need to Be Refrigerated?

Yes, guanciale needs to be refrigerated after being cooked. Refrigeration helps ensure long shelf life.

How Long Will Guanciale Last in the Fridge?

This is a long-aged, cured, and pressed pork product, similar to bacon, pancetta, and prosciutto.

It is a traditional Italian ingredient used in soups and stews.

It keeps well if stored in the fridge in a sealed container for a couple of months.

It can be re-cured at home by rubbing a fresh guanciale between your palms and rubbing it on a dry piece of absorbent kitchen towel.

Can You Freeze Guanciale?

Yes. Place the guanciale in a small zip-lock bag. You can either freeze it straight or wrap it in aluminum foil and freeze it wrapped.

The guanciale should be frozen within a week but is still good to use within 3-4 weeks.

Once you defrost it, you will have to let it air dry on a paper towel and then pat dry with a clean towel before cooking.

How Long Does Guanciale Last in the Freezer?

Guanciale can be frozen for up to 3 months. However, it should be thawed overnight and kept in the fridge until you are ready to use it.

If it is still good, wrap it tightly with plastic wrap and keep it frozen for another few months.

How Do You Cook Guanciale?

Put uncured pork jowl into a heavy skillet, add 1/2 cup of white wine, and let cook over medium heat for 10 minutes.

Then drain the pan and pour in 1/4 cup of olive oil.

Once the oil is hot, pour the pork into a roasting pan and roast in a 400 degree F oven for 30 to 40 minutes or until golden brown.

Remove the meat from the pan and let cool. Slice off any excess fat.


If you want to add a nice salty meat flavor to your dishes, the guanciale can do the trick.

However, its shelf life depends on a few things, like the meat’s quality, the curing process, and how you choose to store it.

If you want to give the best taste of pork to your friends, don’t be so hasty to throw out this stuff.

Even though you can eat it for months and it will taste just as great, it will be much better when it’s fresh.

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