Our guanciale is made from pork jowl, dry cured with salt and pepper. With a fuller flavour than pancetta and traditionally high in fat, a little goes a long way. It is traditionally used in pasta dishes such as amatriciana or carbonara, where it imparts a distinctive pork taste.
Australian Pork (95%), Salt, Spices, Sugar, Mineral Salts (341), Dextrose (Maize), Antioxidant (316), Preservative (250, 251)
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.
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