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in baked dishes
or mixed into a creamy omelette
meaty undertones
Place your bread slices directly into the remaining pork fat (add a touch of butter if the pan looks dry)
Finely cracked black pepper and flaky sea salt
Guanciale - Dry Cured Pork Jowl 200g pepperoni in baked dishesCraft Meat's Guanciale is a dry cured pork jowl that has been carefully aged for over a month to bring out the full flavors of the Italian cuisine. This classic Italian cured meat adds an umami richness and velvety backbone flavor to your favorite pasta dishes. Try it in spaghetti alla carbonara and amatriciana for a truly authentic Italian experience
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