Let's talk about cooking with guanciale - why we love it!
Guanciale is quite possibly the most loved aged product in Italy of all times and you'd be hard-pressed to find a restaurant or household without some of it in the fridge.
How we make it - The cheek, being the sweetest part of the pig, is cured with a combo of sea salt and pepper before being slow-aged. This depth of flavour is unmatched! (promise)
It’s versatile -making it a winner in any dish, whether it’s cooked, finely sliced, or eaten.