Golfera Italian Guanciale

Taken from the cheek of a pig, guanciale is a rich, fatty piece of meat that often gets cured before it's used. Guanciale is mainly found in Italian pasta dishes from central Italy in areas such as Umbria and Lazio. Two of the most common or well-known dishes that feature guanciale include spaghetti alla carbonara and amatriciana, which both include some of the meat in the sauce. The flavor of the guanciale permeates each bite and gives the sauce an umami richness and a bit of a salty, velvety backbone.


"Guanciale is the ingredient of the true Carbonara recipe"

Italy

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How to Cook Guanciale
Dice up or throw a thin slice of guanciale on the frying pan and let it simmer in its own fat, crisping the bit of meat available. From there either cool or add the hot chunks to a salad, mixed with eggs, on top of pizza or in any food that could use a punch of pork flavor. If sliced, the cooked guanciale tastes great in a sandwich or even served as a side with vegetables and crusty bread.


Since it's cured, the meat doesn't have to be cooked. Try it cold and sliced thin on a charcuterie board, sandwich, over greens, and wrapped around vegetables that then get grilled. The meat can add a lot of flavor to any dish without weighing it down, and, since it's high in fat and rich in taste, a large amount isn't needed. That's why guanciale often gets mixed with pasta and sauces.

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pork jowl, sea salt, pepper 1%, antioxidants: Potassium nitrite

Without MILK and derivatives and Glutenfree

Golfera

Golfera 48017 - Lavezzola (RA) Italy

Italy

The Fresh Pasta Company, London UB2 4SD