Nutritional Value (approx. per 100g): ~400 kcal
high fat (~35g)
protein (~25g)
moderate sodium due to curing

Here's a cooking instruction for Guanciale Cheek Unsmoked Cured:
1. Start by slicing the Guanciale cheek into thin strips or small cubes, depending on your preference. Remove any rind or excess fat if desired.
2. Heat a non-stick skillet or frying pan over medium-low heat. Since Guanciale is fatty, it will render its own fat as it cooks, so you won't need to add any additiol oil.
3. Add the sliced Guanciale to the heated pan and cook it slowly, stirring occasiolly. The goal is to render the fat and cook the meat until it becomes crispy and golden brown. This process may take around 10-15 minutes.
4. While cooking, you'll notice the fat melting and the meat becoming crispy. Adjust the heat as needed to prevent the Guanciale from burning or becoming overly greasy.
5. Once the Guanciale is cooked to your desired crispness, remove it from the pan using a slotted spoon or tongs, allowing any excess fat to drain off.
6. Use the crispy Guanciale as a flavourful topping for pasta dishes like carbora, amatricia, or cacio e pepe. You can also use it as a garnish for salads, soups, or roasted vegetables.
7. Store any leftover Guanciale in an airtight container in the refrigerator for up to a week, or freeze it for longer storage.
Enjoy your delicious Guanciale Cheek Unsmoked Cured!

Cook Before Eating. Consume On Day Opened. Store Below 3°C Or Freeze On Day Of Purchase For 6-9 Months. Defrost Thoroughly In Fridge Before Cooking.

Chippenham Unit
The Black Farmer, Unit 10, Bumpers Farm Enterprise, Vincients Road, Chippenham, SN14 6QA

Brixton Store
The Black Farmer Brixton Farmshop. 25-27 Market Row, London SW9 8LD

White City Store
The Black Farmer, Unit 1, 2 Television Centre, 101 Wood Lane, White City, W12 7FR