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Handcrafted 100% Italian Guanciale, for Matriciana, which we cut into vacuum-packed pieces of about 150 grams. Guanciale is an Italian charcuterie that is not smoked and is made from the jowl or cheek of the pig. It may resemble bacon, but guanciale has more fat, and it is more flavorful and consistent.
NUTRITIONAL INFORMATIONPer 100 g
Energy Value2486 kJ / 603 kcal
Fat63 g— Of which saturated21 g
Carbohydrates0.6 g— Of which sugars0 g
Proteins8.5 g
Salt2.5 g
Guanciale is one of those products that define a cuisine. Made from the jowl of the pig, slowly cured and treated with care, this Italian delicacy goes far beyond a simple deli meat: it is the key to authentic flavor in iconic dishes like carbonara or amatriciana.
Guanciale is traditionally cured, allowing the fat to refine, become silky, and full of nuances. When sliced, it releases a deep, almost sweet aroma, with notes of spices, nuts, and gentle curing. In the mouth, it melts with a creamy texture and a flavor that balances salty, fatty, and savory with astonishing naturalness.
Perfect for searing in a pan and using as a base for sauces, accompanying meats, topping roasted vegetables, or simply enjoying in thin slices with good bread and wine. It's not pancetta. It's not bacon. It's guanciale. And it changes everything.
Handcrafted 100% Italian Guanciale, for Matriciana, which we cut into vacuum-packed pieces of about 150 grams. Guanciale is an Italian charcuterie that is not smoked and is made from the jowl or cheek of the pig. It may resemble bacon, but guanciale has more fat, and it is more flavorful and consistent.
NUTRITIONAL INFORMATIONPer 100 g
Energy Value2486 kJ / 603 kcal
Fat63 g— Of which saturated21 g
Carbohydrates0.6 g— Of which sugars0 g
Proteins8.5 g
Salt2.5 g
Guanciale is one of those products that define a cuisine. Made from the jowl of the pig, slowly cured and treated with care, this Italian delicacy goes far beyond a simple deli meat: it is the key to authentic flavor in iconic dishes like carbonara or amatriciana.
Guanciale is traditionally cured, allowing the fat to refine, become silky, and full of nuances. When sliced, it releases a deep, almost sweet aroma, with notes of spices, nuts, and gentle curing. In the mouth, it melts with a creamy texture and a flavor that balances salty, fatty, and savory with astonishing naturalness.
Perfect for searing in a pan and using as a base for sauces, accompanying meats, topping roasted vegetables, or simply enjoying in thin slices with good bread and wine. It's not pancetta. It's not bacon. It's guanciale. And it changes everything.
