The guanciale is a typical product of the Lazio region, located in central Italian, and with capital in Rome. Its name originates from the word guancia, (cheek in Italian).

Its flavor is more intense than other pork products such as bacon, it has a softer consistency and more delicate texture.

We prepare our guanciale as follows:

  •  We catch the pig’s papilla and rub it with salt, sugar and spices (black pepper, thyme or fennel).
  • We let it cure for three weeks.

It can be tasted naturally, sliced or tasted slightly heated on slices of bread. Its most frequent use is in sauces such as amatriciana, which is a fundamental ingredient, with onion, tomato and pepper. It is also found in the carbonara pasta recipe.

Food information

Ingredients for guanciale:

  • Pig's papilla.
  • Salt.
  • Spices (black pepper, thyme or fennel).

Allergen information of guanciale:

Packaging and delivery

Product available in vacuum pieces and packets of 100gr cut and vacuum-packed to ensure its conservation, flavour and quality.

We deliver this product to points of sale and catering businesses in Barcelona and the vicinity in 24h. For other locations, contact us and we will provide more specific information.

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If you are a delicatessen dealer or a restaurant owner and you want to offer your customers cured meats with the traditional flavour again, offer them the best quality, contact us! We will attend you personally and provide information about our products.

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