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Guanciale - Quattro Stelle



The authentic ingredient for make Carbonara and Amatriciana pasta by the book without upsetting any Italian!
Peppery, delectable and robustly flavoured!

Additional information

Weight200 g

Quattro Stelle


Thick Slices


Vacuum sealed


*available thin-sliced, or whole/half piece on request (from 500g)

This product will be send chilled, in Thermo insulated packaging. Keep refrigerated. Cured meat and cheese maintain theirs freshens up to months, for the best we recommend opening within 30 days since package shipment confirmation. Once open the vacuum pack can be consumed within 2 weeks while keeping refrigerated and well sealed. For any additional info visit our FAQ page.

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!

Why this brand

Quattro Stelle

Antonio Nicastri Family carry around the Italian tradition which his parents and grandparents had passed down since their family butchery in a small village in Italy around 1850. Now, Quattro Stelle is in high demand and is renowned for being amongst Australia’s best salumi manufacturers

How to use it

Before cutting it into slices or cubes cut and discard the brown/orange 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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