guanciale

Choose the ingredient, then the format

Start with Guanciale Al Pepe Block. Read the selected product and variant for its weight, seasoning and preparation directions. Sauces and mixed bundles that appear in the wider selection are not additional whole guanciale cuts.

Guanciale or pancetta?

Guanciale is cured pork jowl; Pancetta & Ventrèche are pork-belly selections. They differ in cut and character, so choose for your recipe rather than treating the names as synonyms. Follow the product's directions for cooking.

Finish the dish

Browse Grating Cheeses for Pecorino and Parmigiano options to suit the recipe. Explore Italian meats and cold cuts for other ingredients, or return to Cold Cuts & Charcuterie.