Guanciale in stamps

Dry-cured and unsmoked Italian bacon, prepared with pig’s jowl or cheeks, packed under protective atmosphere in a separable twin pack. Guanciale is traditionally used in dishes like “pasta all’amatriciana” and “spaghetti alla carbonara”. It is a delicacy of Central Italy, particularly Umbria and Lazio.

WEIGHT: 120 g e
SHELF-LIFE: 75 days