Guanciale

Guanciale, also known as cured pig cheek or jowl, is a staple in Italian cooking. Fattier and less meaty than its cousins pancetta and bacon, its velvety texture and robust flavor make it distinct from those other better-known cuts. The meat used is always from Italy, and our producer goes even further by sourcing from pigs born and bred solely in the regions of Emilia Romagna and Lombardia. They use heavy pigs and process the same day. Our Guanciale is dry cured for 3 months in a mix of salt and spices.

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CLAI sca (Cooperativa Lavoratori Agricoli Imolesi) is an Italian cooperative founded in 1962 to provide an entrepreneurial response to the needs of breeders and farmers in the Imola area during the origins of the “Italian miracle”.

Strengthened by the intergenerational pact that has guided the Cooperative over time, three generations later, with passion and foresight, the CLAI women and men continue to fuel a 100% Italian meat supply chain and to constantly improve their methods, attentive to animal welfare and the environment, bringing the best of craftsmanship, quality and flavour to tables all over the world.

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