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Guanciale is the seasoned and cured pork cheek that prized by chefs for it's flavour, similar to pancetta. It's commonly used in dishes from the central regions of Italy, Lazio an Umbria which includes Rome where it's the classic ingredient in three of the most famous Roman pasta dishes - Carbonara, Amatriciana and alla Gricia.
Cooking guanciale releases lots of pork fat which when emulsified with pasta cooking water, creates a delicious coating to most pasta shapes.
Allergens: none
Ingredients: Pork jowl, salt, spices, aromatic herbs.