Guanciale - .6kg apx

Guanciale

Guanciale is a traditional Italian cured meat made from pork jowl or cheeks, with its name derived from guancia, the Italian word for cheek. The pork cheek is rubbed with salt and spices, then cured for 3–5 weeks, losing approximately 30% of its original weight during the aging process.

With a stronger, richer flavour than other pork products like pancetta, guanciale also has a delicate texture that melts beautifully when cooked. It is often used as the key ingredient in classic Italian dishes, such as spaghetti alla carbonara and sugo all’amatriciana, lending a deep umami flavour to sauces. While it can be enjoyed in small slices on its own, guanciale truly shines when used in cooking, where its fat renders into a luxurious, flavourful base.

About the Producer

De Palma Salumi is a family-owned producer of traditional Italian-style cured meats, founded by Robert De Palma and his wife, Carla De Palma. With seven generations of salumi-making heritage, Robert learned the craft from his father, Antonio De Palma, mastering the traditional Italian techniques of slicing, spicing, salting, drying, and aging.

Originally operating from Antonio’s butcher shop in Sydney, the overwhelming demand for their all-natural, handcrafted salumi led Robert and Carla to establish dedicated production facilities in Padstow, NSW.