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The cured Guanciale is obtained from the cheek and throat of the pig and contains of a consistent slice of lean meat enclosed in the sweet fat part, covered with a veil of pepper. Guanciale is essential in the preparation of pasta all’amatriciana, carbonara and gricia, but it is also ideal, thanks to its seasoning, to be served in thin slices on a hot crouton or focaccia.


Product Code: 950

Vacuum packed

Product Code: 960

Half cut vacuum packed

Product Code: 955

1/4 cut vacuum packed

Product Code: 957

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