Guanciale is an essential ingredient in some Italian recipes such as carbonara or amatriciana. It is made from the peeled and trimmed pork jowl, salted and mixed with various spices and herbs. It is then dried and cured for approximately 30 days.

After the curing process, the guanciale is washed, dried, and sprinkled with pepper, which helps with its maturation and preservation, balances out the excess of fatness, and enriches its range of flavors. That is why its flavor is more intense than other products like pancetta, less fatty and salty, and more delicate, sweet, and sophisticated.

Click on "Preparación" and find our carbonara recipe.

Net weight: various to choose from. Format: whole piece. Packaging: vacuum-packed. Storage: refrigerated 2-6ºC. Meat origin: Italy. Allergens: traces of milk and lactose. Gluten-free product.