Guanciale Pepato Block (Around 300g)
Ready for Amatriciana or Carbonara?
Pork cheek is rubbed with salt and spices (typically ground black or red pepper, thyme or fennel, and sometimes garlic) and cured for three weeks or until it loses approximately 30% of its original weight. Its flavour is stronger than other pork products, such as pancetta, and its texture is more delicate. Upon cooking, the fat typically melts away, giving great depth of flavour to the dishes and sauces it is used in.