Currently out of stock until mid-March.
Guanciale (we call it Uncle Charlie in the smokehouse) is the cheek of the pig which has been cured, fermented and air-dried in a similar way to pancetta. Guanciale has more fat than pancetta, but as a result has a huge depth of flavour. The fat is transformed by the curing and fermenting process and becomes silky and unctuous. A cooking ingredient it is used in Italy to make the classic dishes; pasta all'amatriciana and spaghetti alla carbonara and can be used as an alternative to pancetta in any recipe. Try it on a home-made pizza with dolcelatte cheese for something really special!
We currently sell this sliced in 100g packs. if you would prefer to purchase a chunk or whole guanciale please email email@example.com
Gold with 3 Stars' - Great Taste Awards 2019
The judges said of this product (which was cut into fine slices and cooked until crisp and golden before being judged)
- A very good looking guanciale with a decent level of fat and lean meat. The flavour is amazing. The taste opens up and keeps giving. The pork brings sweetness, the herbs play on the tongue and just when we start to be amazed another aromatic wave comes along. A stunning mouthful. Truly memorable and exceptional. We applaud the way this has been cured- the delivery of complex flavours is outstanding.
- Perfect sweet/salt balance with deep savoury satisfaction
- So many layers of flavour in this pork cheek. This sings!
'Gold Award' - Taste of the West 2013
'Best Cured Meat' - Taste of the West 2013
'SUPREME CHAMPION PRODUCT' - Taste of the West 2013
The judge for the Taste of the West Champion Product 2013 was Mitch Tonks, Devon's award-winning chef, food writer and restaurateur, who said "It's not often you come across products as good as those from Capreolus Fine Foods. Curing meat is an art and success depends on the finest raw ingredients, technique, and the guidance of a producer with impeccable good taste all the way through production. I think that Capreolus are the finest charcuterie producers in the UK right now and produce a truly wonderful artisan product. Their guanciale is by far the best thing I've tasted this year."
Ingredients: Pork jowl, salt, garlic, muscovado sugar, black pepper, juniper berries, bay leaves, mace. 130g pork used per 100g.
Preservatives: Sodium nitrite, Ascorbic acid.