Guanciale

Of course, a really good guanciale is a must for your carbonara and pizza. As with all our other products, we have been looking for a fantastic guanciale to offer for a while. The problem here has been getting something of very good quality that we can get in smaller pieces.

Pedrazzoli are such heroes and have provided us with this. Pedrazzoli is one of our favorite producers, and we can only recommend them.

Guanciale is air-dried pork jowl, and when it comes from a quality producer like Pedrazzoli, you don't even need to fry it. It's good as is on a sandwich or anything.

For pizza, it can be thinly sliced and added after or before baking. We usually use thin slices or shredded pieces. If the guanciale is going into the oven, it must be a bit thicker so that you can get a nice and crispy surface without it becoming dry and boring. When using guanciale for pizza, we like to keep it simple. Think Fior di Latte, Pecorino, basil, olive oil, garlic, and finally the guanciale. This is incredibly delicious.

For carbonara, you should fry it relatively slowly. The tip is to drain the fat occasionally, which can then be used for the sauce. When the guanciale is crispy, you can let it "dry" on some paper. We warn you that the result is probably as addictive as drugs, so be careful. And no, guanciale does NOT taste the same regardless of the product. The difference is enormous.

Don't forget to cut off the rind and the "yellow" fat before cooking the meat. The weights are approximately plus/minus 50 grams, just so you know.