Short Dated La Fattoria Di Parma Trancetti di Guanciale, 220g
La Fattoria Di Parma’s Trancetti di Guanciale – ‘slice’ of guanciale – is made in rural northern Italy from cured pork meat, pepper and salt.
Guanciale is a type of cured meat prepared from pork cheeks, and its name derives from the Italian word for ‘cheek’. The long curing process results in an intense flavour and melting, silky texture, making it perfect for use in the Roman pasta dish, carbonara. Try the carbonara recipe for yourself!
Guanciale is very different to bacon. Pig cheeks are very high in fat, perhaps 80% or more (as shown in the image), which develops a fantastic depth of flavour during the curing process. The fat then typically melts away during cooking, infusing this flavour into the dish.
We like to fry small pieces slowly, rendering out the fat, and using that to start cooking a dish. Then reserving the crispy bits to sprinkle at the end for texture.
Whilst the peppery skin is edible, some may find it too spicy to eat. We recommend finely slicing it if you would like to eat it, or removing it if cut into small pieces.
What is guanciale?
- Guanciale is cured pork cheek.
- It has a rich, intense flavour.
- High fat content enhances depth of flavour.
- Often used in traditional Italian dishes like carbonara.
- Fat melts during cooking, infusing flavour into dishes.
What is the difference between pancetta and guanciale?
Pancetta and guanciale are both Italian cured pork products, but they differ in their primary cut and flavour profile. Pancetta is made from pork belly, while guanciale is derived from pork cheeks. Guanciale tends to have a richer, more intense flavour due to its higher fat content, making it a popular choice for dishes like carbonara, while pancetta offers a milder taste with a slightly different texture.
Does guanciale taste like bacon?
While guanciale and bacon both come from pork, they have distinct differences in flavour. Guanciale has a richer, more intense taste due to its higher fat content and the specific curing process it undergoes, resulting in a unique depth of flavour that sets it apart from bacon. While both can add a savory, salty element to dishes, guanciale’s flavour profile is often preferred in traditional Italian recipes like carbonara for its distinctive taste.
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Product formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: pork meat, pepper 1%, salt, antioxidant: sodium ascorbate, preservatives: sodium nitrite, potassium nitrate.
Storage: vacuum packed. Keep in a cool dry place. Once opened, keep refrigerated below 7°C and consume within 8-10 days.
