This is a traditional Italian cured meat that is made from pork cheek or jowl. It originates from the central region of Italy, particularly in Lazio and Umbria. Guanciale is known for having a very rich flavour and its buttery texture. The pork jowl has to be carefully curd with salt, pepper and a variety of aromatic herbs. It then has to be aged for several weeks to develop such a distinct taste.
Beneits
- Rich in Healthy fats
- High in protein
- Rich in essential vitamins and minerals
How to store
- In order to keep the quality and flavour, Guanciale needs to be stored in the refrigerator. Once opened, keep it tightly wrapped in plastic or an airtight container. For the best taste. Consume it within a few weeks.
