Guanciale

guanciale.jpg
guanciale.jpg

Guanciale

from 7.25

Guanicale is made from the cheek and jowl of the pig. Translated from Italian, Guanciale literally means pillow and is similar in style to Pancetta, but is fattier and richer.

Guanciale is cured from two weeks with salt, sugar, Tellicherry peppercorn, rosemary, thyme. After curing, the Guanciale dries for more than four months. Even though many people in the United States use Pancetta or Bacon to make Spaghetti alla Carbonara, Guanciale is the best and traditional cured meat used in this classic dish.

Photo Credit Ashley Sears Photography

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