Dry Cured Guanciale

Made using our blend of both fragrant and earthy spices and herbs, our guanciale is made in house by our artisan butchers using traditional Italian techniques. We dry cure our guanciale for at least 3 weeks before air drying the cheeks for a minimum of 3 further weeks. This both concentrate the flavour through water loss and allows greater and more complex flavours to develop through reactions within the meat. This is the traditional bacon for making carbonara with higher levels of creamy fat and richer flavour compared with belly bacon lardons. Refined and delicious, this is a must try. Contains Nitrites.

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