Italian Guanciale

Guanciale is a key ingredient in some of Italy's most iconic recipes, such as carbonara or amatriciana. It is obtained from the pork jowl, which is cleaned, trimmed and seasoned with a mixture of salt and spices. After this preparation, it is left to cure and dry for about 30 days.

Once the curing process is complete, guanciale is cleaned, dried again and sprinkled with pepper, which not only helps preserve it, but also enhances its flavour, softens its fat and adds complexity. As a result, its flavour is deeper, less fatty and salty than that of pancetta, with a softness and sweetness that make it unique and sophisticated.

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Origin: Italy

Ingredients: Pork, salt, dextrose, sugar, natural flavourings. Antioxidant: E300. Preservatives: E252, E250.

Net Weight: 200gr. approx.

Recommendations: STORE IN A COOL, DRY PLACE.