Il Guanciale

Il Guanciale


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Cured meat, prepared from the cheek of carefully selected Italian pigs that roam freely in the hills of Tuscany.

Coated with salt and pepper, the cheeks are aged for an especially long period until the typical dark and compact outer crust is formed, while the inside remains soft with a very intense flavour.

Guanciale is the essential addition to many Tuscan dishes, and the main ingredient of pasta alla carbonara and pasta all’amatriciana. Gives outstanding finishing flavours to slow cooked meat dishes and ragù.

Italy, Tuscany.

Additional information


150g, 250g, 500g

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When placing your order, when you come to check out, ensure you specify whether you would like thin or thick slices, or even as a whole cut.