Guanciale is cured pork cheek, seasoned with a blend of Mediterranean spices that predominantly feature green pepper. Before the curing phase, the manual trimming and squaring of the jowls and throat cuts begins, along with preparation for the subsequent salting and brining phase.
During this crucial stage, the product is regularly massaged and turned, absorbing the salt and spices to prepare it for curing. The drying and curing phases take from 50 to 70 days.
Because it's largely fat, guanciale has a seductive pork flavour and a delicate, softer texture than either bacon or pancetta. It can be cut and eaten directly in small portions, but is most often used as a 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.