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. Try the carbonara recipe for yourself!
Guanciale is very different to bacon. Pig cheeks are very high in fat, perhaps 80% or more (as shown in the image), which develops a fantastic depth of flavour during the curing process. The fat then typically melts away during cooking, infusing this flavour into the dish.
We like to fry small pieces slowly, rendering out the fat, and using that to start cooking a dish. Then reserving the crispy bits to sprinkle at the end for texture.
Whilst the peppery skin is edible, some may find it too spicy to eat. We recommend finely slicing it if you would like to eat it, or removing it if cut into small pieces.
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 below 7°C and consume within 8-10 days.
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