Marino Guanciale

Originating in the town of Amatrice near Rome, Guanciale isquite possibly one of the oldest types of cured meat with originsdating back to Roman times. It is often referred to as Italy’sanswer to Bacon, but we believe Guanciale is a far more elegantproduct. It is made solely from the Pork cheek and has a strongerflavour than Pancetta.

TYPE OF MEAT
Free-range Australian pork

MATURING TIME
Minimum 10 weeks

INGREDIENTS
100% Australian free-range pork, Salt,Dextrose, Spices, Antioxidant (316), SodiumNitrates (251), Sodium Nitrite (250)