Unlike the much better-known pancetta, the meat here comes from the neck.

Whether as strips or cubes, it is the secret behind many Italian dishes.

Thanks to a higher fat content, even more flavorful, guanciale is the core of a true carbonara. There, in slightly larger cubes, after the skin has been removed, 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 such as spaghetti all'Amatriciana.

Ingredients: pork, salt, pepper, natural flavors, spices, sucrose, dextrose, antioxidant E301, preservatives E252, E250. Keep refrigerated. Properties: sodium nitrite.

The guanciale varies from 984 g up to 1750 g. Please feel free to specify if we should select a smaller or larger one.

Overpayment will be refunded afterwards.