Size: Thick Sliced (Approx. 200g)
Approx 200g (Thick Slices. ***available thin sliced on request)
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.
Guanciale is not often found in Australia, as per government restriction it cannot be imported. Luckily for us, there is Antonio Nicastri Family that carry around the Italian tradition which his parents and grandparents had passed down since their family butchery in a small village in Italy around 1850.
Now, Quattro Stelle is in high demand and is renowned for being amongst Australia’s best salumi manufacturers