Guanciale from Umbria

The product is sold in 300g vacuum-sealed packages.

Pork cheek is of course the cheek of the pig, also known as 'barbozza' in Umbria, a cut of meat run through by lean veins of muscle with a valuable fat component, of a different composition from lard (back fat) and pancetta (belly fat).

It has a harder consistency than bacon and a more distinctive flavour.

The pigs used for this guanciale are only free-range pigs over 12 months old.

Ideal for first courses like 'Carbonara'.