Italians love their guanciale and for good reason: the fat lends marvellous flavour to any meal, most especially pasta dishes. The authentic ingredients for make Carbonara and Amatriciana pasta by the book without upsetting any Italian!
Guanciale is pork cured meat that comes from the cheek of the pig. This delectable, robustly flavoured meat is seasoned on the surface with salt, pepper, sage, rosemary and other spices and herbs. It is then dried and aged for at least 3 months, a fundamental process that concentrates the flavours.