Our Guanciale is made from pork using the jowl or cheeks. Its name is derived from guancia, the Italian word for 'cheek'.
We season our guanciale simply with sea salt and Chef Paganelli’s signature blend of spices and cure it in house for approximately 2 months.
We use pigs raised by Mennonite farmers and fed a natural diet without antibiotics or hormones. Our pork is sourced from Bachert Meats in Walton, Ontario.
Our guanciale is dairy free and gluten free.