Italian guanciale, made from pork jowl and lightly smoked with beech wood in the mountains of Friuli Venezia Giulia. Light smoking and a minimum of two months of curing give it an exceptionally tender texture and a subtle spicy aroma.

Guanciale is made from selected pork, which is salted, spiced, and cured in the mountain air before traditional, gentle beech wood smoking.

Silky fatty and melt-in-your-mouth, with a sweet, meaty flavor, subtle smoke, and hints of pepper and spices.

Perfect for carbonara or amatriciana, fried until crispy or in thin slices – also works particularly well with lentils, beans, and roasted vegetables.

Note: Guanciale is sold as a piece, not sliced, unless specifically requested.