Whole Guanciale

£5.99

Wondering where to buy Guanciale? Our Whole Guanciale, made from premium cured pork jowl, is perfect for Carbonara recipes, antipasti, and gourmet dishes.

Size:

250g 600g

Variant

Description

If you’re searching for where to buy authentic Guanciale for Carbonara, look no further. Whole Guanciale is a traditional Italian cured pork jowl, prized for its rich flavor and melt-in-the-mouth texture. Made using high-quality pork and cured with salt, black pepper, and aromatic herbs like rosemary and thyme, this delicacy is an essential ingredient for creating the perfect Carbonara recipe.

Unlike pancetta or bacon, Guanciale’s higher fat content and unique curing process impart a depth of flavor that makes it irreplaceable in traditional Italian dishes. Whether you’re perfecting your favourite pasta recipe or adding a gourmet touch to your meals, Whole Guanciale brings authentic Italian taste to every bite.

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While pancetta is obtained from salt-cured seasoned pork belly, guanciale is produced using seasoned pork cheeks and (sometimes) neck cured for at least three months, which results in a much more intense flavour.

"Guanciale is the ingredient of the true Carbonara recipe"

Ingredients

Ingredients: Pork jowl, salt, pepper (2%), spices, antioxidants: E301, preservatives: E252- E250.

How to enjoy

Whole Guanciale is perfect for a variety of recipes, especially classic Italian dishes:

For Carbonara Recipes: Dice Guanciale and sauté until crispy. Use the rendered fat as a base for the sauce, combining it with eggs and cheese to create the ultimate creamy Carbonara.
In Traditional Recipes: Add it to Amatriciana or Gricia for authentic Italian flavour.
As an Antipasto: Thinly slice Guanciale and serve on a charcuterie board with cheeses and olives.
Gourmet Toppings: Use crispy Guanciale to top pizzas, salads, or risottos.
In Cooking: Render its fat to sauté vegetables or as a base for soups and stews, enhancing dishes with its savoury depth.

Origin

Guanciale, derived from the Italian word "guancia" meaning "cheek," is made from pork jowl and originates from central Italy, especially Lazio and Umbria. This cured meat has been a culinary staple for centuries, particularly in traditional recipes like Pasta Carbonara and Pasta all’Amatriciana.

Initially crafted to preserve pork for long periods, Guanciale remains an irreplaceable ingredient in Italian cooking, valued for its rich, savoury flavour.

Whole Guanciale

£5.99

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