Lardons vs Guanciale
A side-by-side guide to substituting Guanciale for Lardons (or vice versa).
Use 0.8 oz of Guanciale for every 1 oz of Lardons.
Side-by-side
Guanciale
Conversion: Use 80% as much (0.8 oz per 1 oz)
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Notes: Cured pork jowl; richer and more flavorful than lardons. Use slightly less (about 0.8 oz per 1 oz called for) as it renders more fat and has assertive flavor.
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Open calculator →When to use Guanciale instead of Lardons
Cured pork jowl; richer and more flavorful than lardons. Use slightly less (about 0.8 oz per 1 oz called for) as it renders more fat and has assertive flavor. The conversion is use 80% as much (0.8 oz per 1 oz).
Common questions
Yes — Cured pork jowl; richer and more flavorful than lardons. Use slightly less (about 0.8 oz per 1 oz called for) as it renders more fat and has assertive flavor. Ratio: Use 80% as much (0.8 oz per 1 oz).
Use 80% as much (0.8 oz per 1 oz). For other quantities, use the SubSwap calculator.
They are similar in most uses, but Cured pork jowl; richer and more flavorful than lardons..
Guanciale is one of the options SubSwap lists for Lardons. The 'best' choice depends on your recipe — see the full list of Lardons substitutes.
Looking for more Lardons substitutes beyond Guanciale?
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