Guanciale

A fan of the original carbonara recipe? We present the star product for cooking the famous Italian carbonara recipe: guanciale. Guanciale is a very succulent meat that provides an incomparable flavour and aroma thanks to its higher fat content. It is made from the pork jowl, a very meaty part of the pig with a more intense flavour. Our premium guanciale comes from acorn-fed Iberian pigs, raised free-range in the Castilian mountains of Segovia, at 1099 metres altitude. These noble pieces are carefully seasoned with paprika, salt, and garlic; and cured for four to five months to give them the most delicious flavour. Guanciale is also used in a wide variety of stews, soups, sauces, and casseroles, as its fat balances and melts perfectly with the rest of the ingredients.