Guanciale - Tornillo

Guanciale is cured pork cheek, and it is the real soul of carbonara, amatriciana and gricia. It is not pancetta: it is fattier, more delicate and more fragrant, and when it melts in the pan it leaves the sauce with a depth pancetta will never give you. This one is made by the Tornillo family, the same makers behind our salsiccia and soppressata. Cut into strips and rendered slowly until crisp, it is the difference between an ordinary carbonara and the one you remember.

Handcut vacuum-sealed pieces of authentic Italian Guanciale, sourced from the pork jowl, 'guancia' in Italian. This prized cured meat undergoes a meticulous multi-stage process: the meat is carefully salted and hand-massaged for a minimum of five days to develop its distinctive character. Artisanal spices, cracked black pepper, and a proprietary blend of seasonings are then applied, infusing depth and complexity into every slice. The product is subsequently dried and aged for 60 to 90 days, allowing the flavors to mature and concentrate. The result is a richly marbled, intensely savory delicacy with a silky texture, essential for authentic Carbonara and a versatile addition to charcuterie boards, pasta dishes, and Italian antipasti.

Ingredients: pork meat, salt, spices.

Match: its perfect match is 'Pasta all'Amatriciana', but its taste is also enhanced in 'Pasta alla Carbonara'. Try it also with a bruschetta with black truffle.

If you want to go beyond, try it with chestnuts or oysters!

Usage:

• Keep your cold cuts in their original packaging until you're ready to eat them. The vacuum-sealed package keeps cold cuts safely stored until the expiry date.
• Open the packaging at least 10 minutes before usage.

Storage:

Once a package has been open, cold cuts may quickly lose their freshness. Especially, like in our case, when no additives or preservatives are added. Aluminium foil helps: wrap the piece tightly to prevent contact with air. Fridge temperature must be maximum 6°C.