The Guanciale from Amatrice

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Guanciale is a cured meat that originates from Abruzzo and Lazio, it is not to be confused with pancetta. Guanciale is cut from pork jowl or cheeks with alternating layers of fat and muscle. It is seasoned with salt, pepper, and other spices and is an essential ingredient for a perfect Carbonara or Amatriciana. It is excellent for coating roasts, fried up and added onto vegetable soups, or even raw as a starter. 

Ingredients and allergens: guanciale (bacon, salt, sucrose, natural flavors, spices)

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Domače Guanciale di Amatrice Slanina Iz Rawpasta Ljubljana
The Guanciale from Amatrice