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, sea salt, dextrose, spices

Item comes vacuum-sealed.