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Bacon
Dry Cured 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
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Choose your cuts in a box from £95. Free meat in every box, free delivery.
Storage
Your meat arrives frozen and vacuum-sealed. Keep it in the freezer at -18°C or below until you need it.
Once defrosted, keep it in the fridge and cook it within 24 hours. Do not refreeze raw meat once it has defrosted.
Once defrosted, keep it in the fridge and cook it within 24 hours. Do not refreeze raw meat once it has defrosted.
Defrosting
Best: leave it in its vacuum pack on a plate on the bottom shelf of the fridge. Chops, rashers and small packs take about 12 hours; joints can take 24 hours or more.
Quicker: keep it in the vacuum pack and submerge it in cold tap water, changing the water every 30 minutes. Cook it straight away once defrosted.
Never defrost meat at room temperature.
Quicker: keep it in the vacuum pack and submerge it in cold tap water, changing the water every 30 minutes. Cook it straight away once defrosted.
Never defrost meat at room temperature.
Cooking
Cook pork until it is steaming hot all the way through and the juices run clear.
Rest joints for 15 minutes before carving. Pat crackling dry and salt it well for the crispest finish.
Rest joints for 15 minutes before carving. Pat crackling dry and salt it well for the crispest finish.