The guanciale is mainly known for being the main ingredient of famous pasta dishes of Lazio cuisine such as the carbonara
, the amatriciana
and the gricia
but it is used in plenty more recipes, including a typical Calabrian recipe that slow cook the guanciale together with broad beans and onion.
The guanciale, from the cheek (guancia in Italian, hence the name) of pigs rigorously reared and slaughtered in Calabria, is made up of an important part of fine fat and light veins of lean meat.
Trimmed in the typical triangular shape, the guanciale is massaged with salt and left to rest for days, once the salting period is over, the guanciale is cleaned of excess salt, flavored and covered with finely ground Calabrian red pepper. Finally, it is aged for at least ninety days in a special cool, dry, controlled environment..
With a delicate but intense flavour and a slight spiciness, the guanciale has spicy scents and not only is a cooking ingredient but can also be enjoyed thinly sliced on warm bread. Our artisan guanciale is free of preservatives and dyes and gluten and lactose free.
Please note that the weight is approximate. Our guanciale is made by artisans by hand, not a factory, and can vary a few grams either way. If ordering the smaller size, the guanciale is freshly sliced and will come vacuum packed. For the guanciale please specify whether you require ticker slices (eg cooking carbonara) or thinner (eg serve on a crostini bread)
It all started in 1965 when Vittorio Callà, a breeder opened a butcher shop in Mileto, a small village not far from Vibo Valentia. Mileto is known for its numerous butchers and the quality of the meat (hence its name "City of meat"), with visitors coming every day to buy fresh meat and seasoned.
Thanks to the passion and knowledge of Vittorio and the help of his family, the small butcher in a few years, had become a synonym for high quality meat.
In 1978 the second generation took over and decided to go one step further, they decided to build a slaughterhouse so they could control the whole process and ensure animals were treated properly.
Now, the next generation has taken over from Vittorio’s sons, and the small butcher shop is slightly bigger, but it is as artisan as it was when Vittorio first opened producing some of the best cured meat, including the famous Ndjua. All their meat and cured meat only uses natural ingredients without preservatives, they are 100% natural.