Traditional Guanciale is made from carefully selected pork jowl, seasoned with salt, black pepper and aromatic spices before being slowly cured for a minimum of three months. The result is a rich, buttery texture and deep savoury flavour that has made guanciale an essential ingredient in classic Italian cuisine.
Unlike pancetta or bacon, guanciale is prized for its high fat content, which gently renders during cooking to create exceptional depth of flavour. Whether crisped on a Neapolitan pizza or used in an authentic Carbonara or Amatriciana, it's an ingredient that lets simple recipes shine.
Sold in one piece of 1,5kg.
At Licoli, we use guanciale on our pizza Melanzana.
Orders are processed within 2–3 business days and shipped from Antwerp.
Free shipping on orders over €80. Returns accepted within 14 days on unused items in original packaging. For food products, returns are not accepted once opened.
