Seasoned Guanciale from Tuscany (about 1.8kg)

While most pork bacon products are taken from the belly of a pig, Guanciale Toscano is made by drying the meat from a hog's jowls.

Though the resulting meat is leaner than traditional pork pieces, Guanciale Toscano has a noticeably richer flavour. It is this richness, combined with a delicate porkiness, that more than merits the meat's three-week drying period.

Making Guanciale Toscano may require a little more planning than simply buying good-quality bacon or pancetta, but its abundance of flavor distinguishes guanciale from the rest, making every dish that much more succulent.

Guanciale Toscano is perfect for the dish Bucatini all'Amatriciana (see link at the top of the page for the recipe).

Pork meat, spices, natural flavours, salt.