Guanciale

A specialty of central Italy, guanciale is a delectable variety of cured pork. Derived from the jowl or cheek, this meat carries an intense, full-bodied flavor that stands out in various dishes, especially pasta. It undergoes seasoning with a delightful blend of garlic, pepper, and rosemary, followed by an air-drying process that lasts for several weeks. Distinctive for its rich and bold flavor, the guanciale offers an upgraded alternative to the common bacon or pancetta in cooking. From traditional pasta all'amatriciana to carbonara, this succulent cut enhances every recipe with its delightful harmony of sweet and savoury.