Italians love their guanciale and for a good reason: the fat lends marvellous flavour to any meal, especially pasta dishes.Guanciale is pork cured meat that comes from the cheek of the pig. This delectable and 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 three months. Aging is a fundamental process that concentrates the flavours.
Guanciale is not often found in Australia, as per government restriction it cannot be imported.
Guanciale is not often found in Australia, as per government restriction it cannot be imported. Luckily for us here we have amazing curers that have kept the traditions and the passion of their Italian roots for all are to enjoy!