Guanciale is the Italian term for jowl or cheek. The pork cheek is cured with salt, fennel seeds, garlic and pepper and matured in the drying room for a minimum of 8 weeks and up to 12 months depending on the fat content. The fat is creamy, sweet and aromatic. Beautiful eaten as is or cooked so it’s crispy and the flavour intensified.
approximately 500g -600g per piece