Guanciale Stagionato (2 slices) – Cured Pork Cheek with Rind (10)

Guanciale is made from the pork jowl—the cut taken from a pig’s cheek and throat. Like many traditional Italian cured meats, it has been produced for centuries using time-honoured methods. The jowl is rubbed with salt, pepper, sugar and spices, then dry-cured for around a month before being hung to mature for another month, developing its distinctive rich flavour.

Although it’s sometimes confused with other cured pork products, guanciale is quite different. Prosciutto comes from the hind leg and is air-cured for much longer, often up to a year. Pancetta is a closer relative in style but is made from pork belly. Both have a milder flavour, while guanciale is richer, more aromatic and more intensely savoury, so a little goes a long way.

Guanciale is the traditional choice for iconic Italian dishes such as pasta alla carbonara and pasta all’amatriciana, despite the common misconception that pancetta is the authentic ingredient. Its generous fat content renders down as it cooks, creating a silky texture and deep, savoury flavour that defines these classic recipes.