Salt cured and slow-aged pork cheek or “Guanciale” can be eaten either cooked or uncooked. Adds depth to pasta sauces like Carbonara and all’ Amatriciana, recipes that traditionally call for Guanciale.

Product Total Price will be: $ 41.50
* This is a variable weight item. We will refund you the difference between the weight paid and the weight packed when we fulfill your order.
Click here for help with quantity and units.  


Guanciale is a traditional Italian cured meat made from the pork jowl or cheek. It is known for its rich, savory flavor and unique texture. Unlike bacon, which is made from the pork belly, it has a higher fat content and more intense flavor. The meat is dry-cured for several weeks with a mixture of salt, sugar, and spices, such as black pepper and juniper berries.

The curing process gives it a distinctive aroma and flavor, making it a popular ingredient in traditional Italian dishes such as carbonara and amatriciana. The meat is typically cut into thick slices or small cubes and is often used to add depth and richness to pasta sauces, soups, and stews.

Australian Pork


There are no reviews yet.

Be the first to review “Guanciale”

Your email address will not be published. Required fields are marked *

Australian Pork, Salt, Dextrose (Maize), Spices, Antioxidant (316), Sodium Nitrite (250)

Farm Fresh Local Butcher Sutherland
Copyright © 2024 Pryde Butchery
    Your Cart
    Your cart is emptyReturn to Shop