Guanciale di Gola cut to half

Fat bacon made from pork cheeks

21.00 / VAT included

Typical specialty from Emilia Romagna

Maturation: at least three months
Weight: kg. 0,7 +/- 0,150
Packing: Product sold whole or in vacuum-packed halves
Whole: Store in a cool place.
Sliced and vacuum packed: store at 2-4°C

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A very pleasant discovery

This Guanciale is a cut of meat from the throat of the pig. We salt and season the meat with aromatic herbs and spices, before leaving it to mature for about three months.
The result is a deli meat with a characteristically dense consistency, making it perfect for consumption on its own or as an ingredient in cooking.
A classic ingredient for two of the most typical and best-loved dishes in the Italian tradition: amatriciana and carbonara pasta. Also try it on hot toast with truffle, or with fried polenta.

Chef’s Tips

A traditional delicacy to be enjoyed uncooked, sliced finely. Excellent with fried polenta, hot focaccia or homemade bread, and as an extra-special ingredient for deliciously flavoursome recipes; perfect for Mediterranean-style sauces.

Additional information
Weight 0.85 kg

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We are located in the tastiest part of Italy: Langhirano, near Parma, Emilia, the beating heart of Italian gastronomic quality.

Langhirano is a revered site for any gourmet who’s fond of air cured ham. Only here, in the valley where the Parma Creek runs, the weather agents provide the unique conditions that allow the perfect seasoning process for Parma Ham and the other great cold cuts of Parma tradition.
We have worked here since 1956. 

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