Pancetta/ Guanciale

Gambetti - little legs in Italian - are the chunks of Parma Ham from the hock where it gets too small to slice. This cured, lean meat is excellent...

Pancetta is the belly of the pig that is cured for just 4-8 weeks. While it is safe to eat raw, pancetta is generally used in the kitchen adding fl...

Guanciale is the cured cheek and is used a lot in Italian cooking instead of pancetta but what a lot of people don't know is how delicious it is to...

The belly of pork that Carlo rolls up with garlic, bay and fennel then ages for 6 months. Almost too good for cooking with, this type of tender, bu...