Y Guanciale (6 week shelf life)

Guanciale is a type of dry-cured pork cheek that is coated with black pepper. It has a unique and rich flavor profile, which makes it an ideal ingredient in pasta recipes. To cook remove the rind and slice into thin strips. Cook in a hot pan over medium-high heat until it's crispy and golden brown. You don't need to add extra oil because the guanciale will release its own fat. The rendered fat can be used to coat pasta or flavor other ingredients. It is the key ingredient for an authentic carbonara. 

100g pack