Guanciale (150g)

Guanciale is a traditional Italian cured meat made from pork jowl (cheek), seasoned with salt, black pepper, and herbs, then air-cured for several weeks. This prized ingredient has distinctive marbling of fat and lean meat throughout.

Flavour Profile: Rich, intensely porky, and deeply savoury with a tender, melting texture. The high fat content provides luxurious richness while the curing process concentrates flavours, creating a more complex and nuanced taste than bacon or pancetta.

How to Use:

• Render slowly for pasta dishes (carbonara, amatriciana)
• Dice and sauté for risottos and soups
• Add to bean dishes and stews
• Use in traditional Roman cuisine
• Pair with strong cheeses and wine

Cook gently to render the fat properly - the rendered fat is as valuable as the meat. The authentic flavour and rich texture make it essential for classic Italian dishes, particularly Roman pasta preparations.