Cured meat

Guanciale

Our Guanciale is made from pork jowl and dry cured with salt and pepper. With a fuller flavour than pancetta and higher in fat, a little goes a long way. Traditionally used in pasta dishes such as amatriciana or carbonara, where it imparts a distinctive pork taste.

Ingredients

Australian Pork (95%), Salt, Spices, Sugar, Mineral Salts (341), Dextrose (Maize), Antioxidant (316), Preservative (250, 251)

AGED DAYS
40
Average weight
350g
Type of meat
Pork
units per pack
1
Mild

Did you know?

What's the difference between pancetta and guanciale?

Pancetta is derived from the pork middle and Guanciale is from the pork jowls. Both are a largely fatty and ideal for cooking adding intense rich flavours to dishes.

Our chef's suggestion

Bigoli all'amatriciana
See this recipe

A little bit of history

Is Guanciale from Amatrice or Rome?
Read this story

Watch the video