Smoked Guanciale (Cured Pork Cheek)
Smoked Guanciale (Cured Pork Cheek)
£16.50
A smokey take on the traditional ingredient to Carbonara!
Meat: Free Range out door reared Gloucester Old Spot Pork
Cut: Pork Jowl (cheek)
Method: The pork jowl is cured, smoked and then hung to air dry and mature.
Ingredients: Pork and Bacon Cure (3%) [Salt, Sugar, Preservatives (E250, E251),Yeast Extract, Antioxidant (E301)]
Sizes Available: Whole cheek - approximately 400-500g
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