Guanciale is made from a dry cured pig’s cheek. We cure the cheek with salt, black pepper & fennel seed. When it is cured, it is washed & then left to dry for a few weeks. This is the real ingredient to use if you want to make a spaghetti carbonara (romana) – pasta, egg & guanciale.
Sold in packs of 4 slices (1cm thick) approximately 200gm
Guanciale contains preservative E250 E251