Lightly smoked Guanciale from the mountains of Friuli Venezia Giulia.

Gently beech-smoked and aged for at least two months, guanciale, or pork cheek, from a small producer in the mountainous region of Friuli Venezia Giulia. The soft fat of the aged cheek melts during cooking, leaving behind a wonderful flavor.

Guanciale is a traditional ingredient in spaghetti alla carbonara, for example.

Note: Guanciale is not sliced ​​thinly, but is sold in thick slices or chunks.