Guanciale

Made using our homemade fragrant and earthy blend of both 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 concentrates the flavour through water loss and greater and more complex flavours 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

Pack: 1 x 400g

Ingredients: Proper Pork Cheek, Molasses Sugar, Sea Salt, Rosemary, Thyme, Chilli Flakes, Star Anise, Pink Peppercorns, Juniper, Fennel Seeds, Mace, Nutmeg, Black Pepper, Sodium Nitrite