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Guanciale Al Pepe Block
Delicately Cured
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Guanciale is a favorite of Italians as its fat lends a marvelous meat flavor to any meal, especially pasta dishes. Block portions are ideal for making carbonara.
Guanciale Al Pepe Block
Delicately Cured
Guanciale is a favorite of Italians as its fat lends a marvelous meat flavor to any meal, especially pasta dishes. Block portions are ideal for making carbonara.
Temporarily out of stock
Get an email when it’s available again.
Try these instead
Similar finds, available now.
Complete the Experience
pairs perfectly with
Tasting Notes From The Curator
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.
Preparation
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 carbonara, pair it with Pecorino Romano and Cocco spaghetti. Our pasta selection guide helps you choose shapes for other sauces.
Specialty Of Italy
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.
Storage Instructions
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.
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 carbonara, pair it with Pecorino Romano and Cocco spaghetti. Our pasta selection guide helps you choose shapes for other sauces.
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.
Curated Selection
