Guanciale is a pillar of Tuscan peasant cuisine. It is obtained from Italian pork cheeks, which, after trimming, has its classic triangular shape. It is flavoured with salt, pepper and spices, carefully massaged and then left to age and cure slowly, until it develops an unmistakable aroma and texture.

Perfect for sauces and traditional dishes such as amatriciana or to be enjoyed in thin slices on hot bread.