Guancia Cotta in Bassa Temperatura per 36 Ore con Fonduta di Provola Affumicata e Giusto di Carne

Guancia cotta in bassa temperatura per 36 ore con fonduta di provola affumicata e giusto di carne is a modern Italian dish that transforms a traditional braised pork cheek into an ultratender, slow-cooked delicacy. The technique of prolonged low-temperature cooking—typically sous vide or in a controlled oven—originates in contemporary molecular gastronomy, but the use of pork cheek (guancia) and a rich, smoky cheese fondue is rooted in southern Italian cucina povera, particularly from Puglia. The key ingredients are pork cheek, smoked provola (provola affumicata), and a reduced meat jus (giusto di carne). The 36‑hour cooking at a temperature around 65–70 °C breaks down collagen without drying the meat, yielding a silky, fork‑tender texture. A great version is distinguished by the balance of the cheek’s unctuousness with the sharp, smoky creaminess of the fonduta, and by a concentrated, gelatinous jus that ties the dish together. Chef **Braciamiancora** at **Favis Salumeria Moderna** in San Ferdinando di Puglia, Italy, is credited with this precise preparation, where the long cooking time allows the guancia to absorb the flavors of the broth and then be finished with a fonduta that echoes the region’s love of smoked cheeses. Regional variations might use caciocavallo or pecorino in the fonduta, or add herbs like rosemary or bay leaf to the cooking liquid, but the core of low‑temperature precision and smoky dairy brightness remains constant.