Product information

Guanciale is famously known for being the main ingredient of the “Amatriciana” and “Carbonara” pasta sauce. We suggest try it also lightly grilled on a freshly toasted piece of bread!

Pork cheek, salt, pepper, dextrose, saccharose, E252, E250, E300

Keep it in the fridge.

Casale de li Tappi

Guanciale - cured pork jawl

approx 400 gr

Our “Guanciale” is obtained from the cheeks and jowl of pigs that are born and bred on the “Casale de li Tappi” farm, free to roam and forage, and fed exclusively on barley, maize, bran and broad beans. Guanciale is a noble piece of fat, much finer and more delicate than other cuts of the pig. It is very rich in taste and never chewy in texture.

This farm in Umbria has been breeding its own livestock and producing all its meat products inside the farm’s butchery for the past four decades.

For “guanciale” production, the cheek is carefully chopped by the master butchers in order to confer it its typical triangular shape. After having been seasoned with salt and pepper and laid to rest for about one week in special containers, it is inserted in a stove where it will dry and begin its seasoning process, which will last 30 days.

9.90 

24.75 €/Kg

Product information

Guanciale is famously known for being the main ingredient of the “Amatriciana” and “Carbonara” pasta sauce. We suggest try it also lightly grilled on a freshly toasted piece of bread!

Pork cheek, salt, pepper, dextrose, saccharose, E252, E250, E300

Keep it in the fridge.