Guanciale, cured pork cheek from the Tornillo family: cut it into strips and render it slowly for carbonara, amatriciana or gricia.
It is fattier, more delicate and more fragrant than pancetta, and as it melts it gives the sauce real depth. The jowl ('guancia' in Italian) is salted and massaged by hand for at least five days, seasoned with spices and cracked black pepper, then dried and aged for 60 to 90 days. Cut by hand, with no additives or preservatives.
How to use it
- Amatriciana first, carbonara and gricia too: in strips, rendered slowly until crisp.
- On a bruschetta with black truffle, or with chestnuts or oysters.
Details
- Ingredients: pork meat, salt, spices.
- Gluten and lactose free, as declared on the label.
- Storage: sealed, the vacuum pack keeps it until the expiry date. Open it at least 10 minutes before use. Once open, wrap it tightly in aluminium foil and keep it in the fridge at 6°C at most.
- Producer: Tornillo
