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.
Baked: You can cut guanciale into thin strips and bake it in the oven until it is crispy, like bacon. Simply oil a sheet, and bake in your oven at 395 degrees Fahrenheit for fifteen minutes.
Sauteéd: Italian dishes may pair sautéed guanciale with hearty fava beans or bitter greens like broccoli rabe.
This pack contains 1 piece.
Product photography is representative only. Sizes and thicknesses may vary. Weights and portions will be as stated.