What we do:
The production of Guanciale is a simple yet nuanced process. For our method we trim, add salt and sugar, then coat in cracked black pepper before the meat is cured for a minimum of 3 weeks in a carefully controlled environment. Slowly removing the moisture from the meat dries it gently to produce a mature and deep flavour set. Salt and sugar act together as a preservative, perfectly balanced so it’s not too salty and not too sweet, then we add the black pepper to give a final kick of spice.
How best to eat it:
You can eat Guanciale raw or cooked. We usually prefer it cooked. For best results fry just like bacon in a skillet on medium heat, or bake it in the oven until crispy.
The closest flavour profile to Guanciale’s is bacon, it’s a full bodied bacon flavour. So if you like bold porky taste, this is the meat you should eat. Like bacon, Guanciale can be used in many dishes including: Salads, Sandwiches, Sauces, Soups, Stews … the list is almost endless, and not just limited to words beginning with ‘S’.
The one key recommendation from us, to enjoy the true elegance of the Gunciale, is to use it in a traditional southern Italian Spaghetti alla Carbonara. In Spaghetti alla Carbonara the Guanciale works with the strong flavour of the Parmigiano Reggiano and the smoothness of the eggs to elevate the dish beyond anything bacon can do.
A Little bit of History:
Guanciale is sometimes refereed to as ‘jowl bacon’ as it comes from the jowl or cheek of the pig. Guanciale is first fully documented by the Romans but likely has been around for much longer. It’s smallish size made it easy to wrap up and carry around for travelling armies. The size along with its salted properties allowed the meat to last for months without going bad.
Ingredients: Organic Pork, Organic Sugar, Salt, Organic Black Pepper, Sodium Nitrite.
Note:- minimum 140 grams of pork used per 100 grams of product.