Guanciale di maiale
100g – enough for 2 portions of pasta.
Have you ever been to Rome and wondered why the carbonara tasted different? That’s because the Romans would only ever use guanciale, never pancetta.
What’s the difference?
Pancetta is essentially pork belly cured in salt and pepper.
Guanciale is the pork cheek cured in a mix of salt and spices.
The differences are slight but they’re definitely there.
Perfect when thinly sliced or diced for Carbonara or Amatriciana pasta sauces. You can also make great little crostini canapés with a thin slither, crispy fried rosemary and some good Extra Virgin olive oil.