,Spices,Meat

Guanciale Cheek Smoked Cured x 1

£12.93

Guanciale is a delicious Italian cured meat product prepared from pork jowl or cheeks. Its name is derived from guancia, the Italian word for ‘cheek‘. It has an incredible flavour profile and a stunning texture.

Guanciale is dry cured pork cheek coated in black pepper which has been smoked for at least 2 to 3 months. Hugely versatile with an incredible flavour profile, it works beautifully in pasta recipes, or simply thinly sliced on a salami platter. It can also add a depth of flavour to stocks or dishes which use pork products like bacon or pancetta as a base.

Product photography is representative only.  Sizes and thicknesses may vary.  Weights and portions will be as stated.

SKU: 8275 Categories: , ,
DETAILS
Experience the bold and tantalizing flavors of our Guanciale Cheek Smoked Cured at Black Farmer. Crafted with passion and expertise, this Italian delicacy is made from the succulent pork cheeks that have been meticulously cured and gently smoked to perfection. The result is a rich, savory taste with a hint of smokiness that adds depth to any dish. Whether you’re seeking to enhance your pasta carbonara, elevate your gourmet sandwiches, or explore the world of authentic Italian cuisine, our Guanciale Cheek Smoked Cured delivers a burst of flavor that will transport your taste buds to new heights.
STORAGE ADVICE
To ensure the best quality and flavor of Guanciale Cheek Smoked Cured, proper storage is key. It is recommended to store the Guanciale in a cool, dry place away from direct sunlight. Ideally, you can keep it in a refrigerator set at temperatures between 34°F to 40°F (1°C to 4°C). If you haven’t opened the package, you can store it in its original packaging. Once opened, tightly wrap the remaining Guanciale in plastic wrap or transfer it to an airtight container to prevent it from drying out or absorbing odors from other foods in the fridge. Stored properly, Guanciale can last for several weeks. For longer storage, you can also freeze the Guanciale. Wrap it tightly in plastic wrap or aluminum foil, then place it in a freezer-safe bag or container. Frozen Guanciale can maintain its quality for up to 3-4 months. When ready to use, thaw the desired amount in the refrigerator before cooking.
PACKAGING
This pack contains 1 piece.
Your item will arrive in a 100% recycled box lovingly packed with FSC-certified shredded spruce from Britain and Sweden, natural sheep’s wool insulation and non-toxic chilled gel packs, all of which can be reused, composted or recycled. To recycle the gel packs, simply cut a corner and dispose of the contents through your normal domestic waste system, as the gel isn’t harmful to the environment. Better still, reuse them by storing in the freezer and chilling other products. The only component from our packaging that can’t be recycled are the foil liners which need to be go in household waste; the poly bags meat comes in needs to go in plastic recycling.
COUNTRY OF ORIGIN UK

 

Here’s a cooking instruction for Guanciale (Cheek) Smoked Cured:
1. The cheek is typically cured and smoked, giving it a unique flavor.
2. Before cooking, rinse the guanciale under cold water to remove any excess salt or curing spices. Pat it dry with a paper towel.
3. Slice the guanciale into thin strips or small cubes, depending on your preference and recipe requirements.
4. Heat a skillet or frying pan over medium heat. Since guanciale is fatty, you won’t need any additional oil or fat.
5. Add the sliced guanciale to the pan, spreading it out evenly. Allow it to cook slowly, rendering the fat and crisping up the edges. Stir occasionally to prevent sticking.
6. Cook the guanciale until it reaches your desired level of crispiness. It should turn golden brown and develop a rich, smoky aroma. This process typically takes around 10-15 minutes.
7. Once cooked, transfer the guanciale to a paper towel-lined plate to drain off any excess fat.
8. Guanciale can be used as a flavorful ingredient in various dishes. It is a popular choice for authentic Italian recipes like pasta carbonara or spaghetti all’amatriciana. Simply add the cooked guanciale to your chosen recipe and enjoy the robust flavor it brings.
Remember, guanciale is a salt-cured meat, so it adds a salty flavor to dishes. Adjust the amount of additional salt in your recipe accordingly.
Enjoy your delicious Guanciale Cheek Smoked Cured!

 

INGREDIENTS PORK, SALT, SUGAR, PRESERVATIVES (SODIUM NITRITE, SODIUM NITRATE), ANTIOXIDANT (SODIUM ASCORBATE)
ALLERGY ADVICE
as sold
Energy
Fat
of which saturates
Carbohydrate
of which sugars
Fibre
Protein
Salt

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