A real foodies' delight, this high-quality unsmoked bacon is wonderfully lean. Guanciale Toscano is traditionally dried for three weeks, which gives it a fabulous depth of flavour. It is made using the meat from the pigs' cheeks, hence the name - guancia means "cheek" or "jowl". It can be used in much the same way as you would use pancetta, and adds a wonderful richness and succulence to your finished dish.
Try guanciale Toscano in our recipe for Bucatini all'Amatriciana - buonissimo!