Guanciale is cured pork cheek, seasoned with black pepper, mixed herbs, cinnamon and washed in dry white wine from Sardinia, and aged for 90-120 days.
Because it's largely fat, guanciale has a seductive pork flavour and delicate, softer texture than either bacon or pancetta. It can be cut and eaten directly in small portions, but is most often used as pasta ingredient. It's traditionally used in dishes like spaghetti alla carbonara and sauces like sugo all'amatriciana.
All our meat products are gluten and lactose free.