Unlike the much better-known Pancetta, the meat here is from the neck.

Whether in strips or cubes, the secret behind many Italian dishes.

Thanks to a higher fat content, the Guanciale is even more flavorful and is the core of a real Carbonara. There, cut into slightly larger cubes, after removing the skin, nicely fried and rendered in the pan, together with Pecorino, it is the star of the dish.

But it can also be used for other dishes like e.g. Spaghetti all'Amatriciana.

Ingredients: pork, salt, pepper, natural flavors, spices, saccharose, dextrose, antioxidant E301, preservative E252, E250. Store refrigerated. Properties: sodium nitrite.

Also available in a half version of about 0.70 kg or recently also from the butcher in about 0.3 kg.

The article usually comes vacuum-sealed. However, it is also available unsealed. Then with approximately 4 weeks waiting time, fresh from the butcher in Italy.

The Guanciale ranges from 984 g to 1750g. Please let us know if we should choose a smaller or larger one.