Guanciale al Peperoncino – Tuscan Cured Pig’s Cheek with Chilli Pepper – All Sizes

Guanciale (cured pig’s cheek/jowl) is one of the favourite ingredients of all Italian chefs. It’s a bit like pancetta, but with a richer flavour and more delicate texture. This is cured with peperoncino chilli to give a nice warmth to the dish.

Our guanciale is prepared by the artisan maestro Mr Gelli in his workshop near Siena and is softer and more seductive than any other versions we’ve tried.

The meat is first rubbed with aromatic herbs and ground pepper together with a generous dose of ground chilli, then aged for 1 month in special curing rooms.

Guanciale is the key ingredient in the famous Amatriciana sauce (not pancetta) and has countless uses in the kitchen.

It imparts its unique flavour to all kinds of dishes and sauces and becomes that secret ingredient that transforms a good dish into an superb one! A couple of must-tries are with fish and in an omelette!

NB this is an artisan prepared cured meat and weights may differ slightly.