Approx 200g (whole piece)
Guanciale is the cured cheek and is used a lot in Italian cooking instead of pancetta but what a lot of people don’t know is how delicious it is to eat on its own. On top of bruschetta or as part of a salumi board, really good guanciale is tender and full of flavour. Mauro and Chiara Casetta use cheeks from their own pigs, rub them with sea salt, black pepper, garlic and rosemary then age them for 6 months and it is delicious!
We love this with spaghetti carbonara.
Made in Piedmont.
A Bottle From The Cellar
We offer same day and next day delivery service Monday to Saturday. Same day delivery is available with orders received before 3pm. Next day delivery available with the option of morning or evening time slots. We will call you ASAP if there is any issue with satisfying your full order.