Guanciale

Guanciale is the Italian term for jowl or cheek. Our free range Berkshire pork cheeks are cured with salt, fennel seeds, garlic and pepper and matured in the drying room for a minimum of 8 weeks and up to 12 months depending on the fat content. The fat is creamy, sweet and aromatic. Beautiful eaten as is or cooked to crispen and intensify the flavour.