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Guanciale Matured Pork Cheek (≈1kg)
Guanciale Matured Pork Cheek (≈1kg)
The Roman pasta secret: cured pork jowl, dry-aged with black pepper. The only authentic fat for carbonara, amatriciana and gricia.
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Origin: Italy
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Description
Description
The Roman pasta secret: cured pork jowl, dry-aged with black pepper. The only authentic fat for carbonara, amatriciana and gricia.
Guanciale is cured pork jowl, the cut from the cheek of the pig. Dry-aged with salt, black pepper and a gentle herb rub for several weeks, it develops a deep, almost honeyed character that pancetta and bacon cannot match. It is the foundation of three of Rome's classic pasta dishes: carbonara, amatriciana and gricia. Substituting it with bacon will give a different dish entirely. Guanciale renders slowly, releasing a clear, savoury fat that coats every strand of pasta. To use, dice the meat, including a generous proportion of the fat, and render in a cold dry pan over a low heat. Once the fat runs and the pieces crisp at the edges, the pasta and its starchy cooking water do the rest. It also has a quieter life beyond Roman pasta: a few cubes will lift a pot of beans, a winter braise or a tray of roasted potatoes. ≈imately 1kg whole piece. Catchweight item, actual weight may vary.
Origin
Made in Italy.
Dimensions
Net weight 1kg. Packed in a sealed pack.
Features
- Italy origin
- Pork-rich and gently sweet with peppery cure and a long savoury fat.
- Guanciale is cured pork jowl, the cut from the cheek of the pig.
- It is the foundation of three of Rome's classic pasta dishes: carbonara, amatriciana and gricia.
Use Cases
Guanciale is unsmoked Italian cured pork jowl, salted, peppered and air-dried for several weeks. The high proportion of fat is what gives Roman pasta its character.
≈imately 1kg whole piece. Catchweight item, actual weight may vary.
How to use:
- Carbonara, amatriciana and gricia: the authentic choice.
- Render slowly in a cold dry pan to release the fat without burning.
- Add small cubes to braised beans, lentils or winter stews.
- Toss with roasted potatoes in the last few minutes of cooking.
What's Included
One 1kg sealed pack of Guanciale Matured Pork Cheek (≈1kg). No additional accessories or utensils.
Storage
Keep refrigerated at 2 to 5 degrees Celsius. Once cut, wrap the cut face in parchment and consume within three weeks.
Product guide: Guanciale vs pancetta for carbonara covers the traditional cut, substitutes and rendering method.
Ingredients and Allergens
Ingredients and Allergens
Express Delivery
Express Delivery
Frequently Asked Questions
What makes this Guanciale the authentic choice for traditional Italian pasta dishes?
This Guanciale is made from Italian cured pork and dry-aged with black pepper, making it an authentic Italian ingredient essential for classic recipes like carbonara, Amatriciana, and gricia. Its traditional preparation process ensures rich, pork-forward flavors that are key to authentic Italian pasta.
What are the main flavor characteristics of this dry-aged Guanciale from Albion Fine Foods?
This dry-aged Guanciale is pork-rich, gently sweet, with a peppery cure and long savory fat, giving it a complex and rich flavor profile ideal for adding depth to pasta dishes. Its cured, air-dried process brings out a traditional, robust taste.
How should I store and prepare the Guanciale to maintain its quality?
Store the Guanciale in the refrigerator at 2 to 5°C and keep it sealed. After cutting, wrap the exposed surface in parchment paper and consume within three weeks to enjoy its fresh, cured flavor. Proper storage preserves its quality and flavor.
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