Guanciale
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Using the cheek and the jowl from our locally outdoor reared rare breed pigs, we cure the meat in its own juices for 4 days before hanging it in a humidity controlled environment. This part of the pig delivers the richest flavour and will robustly underpin any dish you choose to add it to. Guanciale is the traditional meat used in preparing a carbonara. Excellent for flavouring pasta or casserole dishes. Add to the pan just before you fry the onion. Freezes well.
Air-dried pork cheek.
Ingredients
Pork (98%), Guanciale cure (Sea Salt, Telicherry Pepper, Juniper Berries).
May contain milk (produced in a facility that uses milk powder). For allergens see ingredients in Bold.
Store in a cool dry place or in a fridge.
Nutritional Information, typical values per 100g:
- Energy – 714Kcal/2987kJ
- Fat – 72.4g
- Of which saturates – 36.2g
- Carbohydrate – <0.5g
- Of which sugars – <0.5g
- Protein – 10.7g
- Salt – 3.98g
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