La Fattoria Di Parma’s Trancetti di Guanciale - ‘slice’ of guanciale - is made in rural northern Italy from cured pork meat, pepper and salt.
Guanciale is a type of cured meat prepared from pork cheeks, and its name derives from the Italian word for ‘cheek’. The long curing process results in an intense flavour and melting, silky texture, making it perfect for use in the Roman pasta dish, carbonara.
Ingredients: Pork meat, pepper 1%, salt, Antioxidant: Sodium Ascorbate, Preservatives: Sodium Nitrite, Potassium Nitrate.
Storage: Vacuum packed. Keep in a cool dry place. Once opened, keep refrigerated <7 degrees Celsius.
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