The Guanciale is made from the pork cheek that has a better, harder, and tastier fat than bacon or lard. This meat is then seasoned with lots of pepper and salt and dry-aged. Guanciale is one of the most flavorful charcuterie in Italy and it's mostly produced in Lazio where it's used for some legendary dishes.

We suggest using Guanciale for two of the most famous and important Italian recipes: the classic Carbonara and Amatriciana (yes, that's correct: no bacon should be used for any of these two recipes). Guanciale is also amazing on a warm piece of bread or, even better, focaccia.

We slice all our charcuterie freshly when ordered to keep the flavors at their best, just like in every real Italian "Salumeria"

The prices are for 100g of product

£ --,-- £ --,--



Thinly sliced

Thick cut

max pz. (sold in groups of )
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