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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. These comes thinly sliced and can be used for a variety of dishes.
The sliced Guanciale Al Pepe is recommended for a a variety of dishes or if you simply want to enjoy the guanciale like bacon. If you are looking to use guanciale for carbonara, we recommend getting the Guanciale Al Pepe block instead.
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.