Dorset Guanciale

The cheek of free-range pigs is cured, fermented, and air-dried for several weeks. It is similar to pancetta but the different muscle to fat ratio makes it far tastier. You can use it in any recipe that calls for pancetta; Guanciale (pronounced 'gwan-charlie') is THE classic ingredient for a truly authentic Carbonara sauce.

​

The Great Taste judges said “Beautifully complex layers of flavour. Perfectly cured. Salt content is well balanced. Deep, meaty, satisfying flavours, succulent. Some sweetness and a gentle citrus note.  So many layers of flavour in this finely sliced pork cheek. This sings!”