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Guanciale is a type of cured pork cheek bacon. It is a traditional delicacy from the Italian regions of Umbria and Lazio. Guanciale has a much more sweet and intense flavour than its rival, belly bacon, and has a silky golden fat that simply melts in your mouth. Guanciale is primarily used in dishes such as spaghetti carbonara and amatriciana, but it is also fantastic in any dish you would use bacon in.
Take a look at a recipe for Guanciale HERE