De Palma Guaciale is delicate and well balanced in flavour and spices.
Guanciale is pork cured meat that comes from the cheek of the pig. This delectable, robustly flavoured meat is seasoned on the surface with salt, pepper, sage, rosemary and other spices and herbs. It is then dried and aged for at least 3 months, a fundamental process that concentrates the flavours.
How to use it
Before cutting it into slices or cubes cut and discard the brown rim (pork skin) that will be only on one side.
Guanciale is the fat needed for amatriciana and carbonara sauces. The best method to cook it is in a pan, without any oil or butter, you just have to keep the right temperature, not too high to let the fat melt, once it melted the meat will fry in its fat becoming crispy.
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