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Guanciale comes from the Italian word guancia, meaning cheek. It comes from the hog's jowl, whilst other pork bacon products come from the belly. Guanciale is unsmoked and cured for several weeks with salt, pepper and rosemary. With a stronger flavor than pancetta, it is an essential ingredient in traditional central-Italian dishes like bucatini all'amatriciana and spaghetti alla carbonara.
This listing is for Italian guanciale imported from Italy.
We also have available domestic guanciale made in the U.S.A. click here
Origin: Italy
Weight: approx. 8oz piece
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