This delectable, robustly flavored meat is seasoned on the surface with salt, pepper, sage, rosemary and garlic. It is then dried and aged for at least 6 months, a fundamental process which concentrates the flavors. Guanciale Al Pepe has a flavor that is less salty but stronger and fattier than its cousin pancetta—Italian salt-cured pork belly—and a texture that’s somewhat softer and more delicate, which works great when adding to pastas. It is traditionally unsmoked.
Guanciale Al Pepe, an Italian cured pork jowl, is an essential ingredient in cooking many Roman pasta dishes, most especially authentic Spaghetti alla carbonara and Bucatini all’amatriciana. It can also be rendered and sauteed with vegetables or cooked with fish or other meat where the fragrant fat of guanciale can infuse perfectly with the dish. It can also be eaten directly in small portions.
For pasta dishes, we suggest the 250g Guanciale Al Pepe portion, block as thicker slices are needed for the dish. Best cut as you deem fit. For suateed dishes or if you simply want to enjoy the guanciale like bacon, we suggest you take 250g Guanciale Al Pepe, sliced
Guanciale Al Pepe, for the most part of Italy, is usually homemade with seasonings changing based on an Italian region’s tradition or curing habits. This particular guanciale is specifically made with expertise by Valpadana Intero. They have held the passion for producing and curing quality meat for 58 years in the industry.
Store in the fridge once opened. Rewrap in plastic wrap and store in a ziploc bag for better results. Cured guanciale lasts indefinitely in the fridge but for maximum freshness, consume within 2 months.