Guanciale 400g

Pork jowl cured with salt and a mix of pepper and warm spices. The cornerstone of Roman pasta, it carries a high ratio of sweet, silky fat to deep red meat. Inspiration: Remove the skin, cut into batons and start in a cold pan, bringing the heat up slowly so the fat renders and the edges turn golden. That rendered fat is the base for carbonara, amatriciana and gricia. Beyond pasta, wrap it around scallops, scatter it over roasted brussels sprouts, or slice it paper thin and serve on warm toast. Provenance: Made with Marque Pork, raised on RSPCA approved farms in Gippsland, Victoria, and South Australia, and cured in-house.