Guanciale

Further Information and Serving Suggestions

Our Guanciale is a true staple of Italian cuisine, crafted from the finest pork cheeks and expertly cured to develop a robust flavour profile that is both unique and intensely satisfying. Unlike pancetta or bacon, Guanciale offers a higher fat content and a more delicate texture, which renders down beautifully to create a silky, flavorful foundation for any dish it graces.

The curing process is meticulously carried out, allowing the natural flavours of the pork to intensify, complemented by a subtle blend of spices. This not only enhances its taste but also its versatility in cooking. Guanciale is the ingredient of choice for many traditional recipes, where its fat melts away to subtly coat and enhance the other ingredients with its rich, porky essence.

Serving Suggestions

Carbonara

This dish is so often poorly presented in Thailand. It would be better to describe the average Carbonara in Thailand as “Pasta in White Sauce with Bacon”. It is bland and gooey. Nothing like how an Italian would desire it. Luckily, it is very easy to achieve. Just make sure you prepare everything before starting to cook. It is a QUICK dish as is detailed in this excellent recipe from The Guardian. While it calls for Pancetta, this is due to the low availability of Guanciale in the UK. This is not a problem for us. We would also recommend Bucatini for your Carbonara too.

Bucatini all’Amatriciana

This quick, simple, dish appeals to the very heart of the Thai taste experience. It takes spice well, so choose your heat and get cooking. Find our recipe here.

Pasta alla Gricia

Again The Guardian to the rescue. This alarmingly simple, yet wholesome dish, is a mainstay of Italian tables. Don’t worry about the pecorino, just grab some Jartisann Palazzo di Palma. For pasta, this requires whatever you fancy. Check out the full Scarletta pasta range