Traditional Dry Cured Guanciale

Traditional Dry Cured Guanciale from our free range traditional British pig breeds.

We raise Tamworth, British Saddleback and British Landrace pigs and use them to make our amazing farmhouse traditional dry cured guanciale.

Guanciale is a special type of bacon made from the cheeks. It has the incredible flavour you would expect from a well used muscle, that is also well layered with fat.

Our guancialeis dry cured in 2.5% salt for a minimum of one week. After this it is air dried for a further week, before being sliced and packaged for sale. 
Comes thick sliced around 4-5mm. As the cheeks are quite small, the sizes and shapes of the slices varies a lot. Each pack will have some larger slices and some smaller pieces.

We do not use nitrates. These (in the form of saltpetre) are a sensible addition when curing bacon in a world without refridgeration, but is not necessary if the bacon is kept refridgerated. 

Available flavours include:
Herbs De Provence (Marjoram, Rosemary, Thyme, Tarragon, Bay leaves)
Hungarian Noble Sweet Paprika

Rough weight is 250 grams.