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Montorsi Guanciale Cured Pork Cheek - approx. 1 kg - 1.2 kg
Available
€23.50
€28.50
-€5.00
Offer valid until:
22/10/2026
VAT Included
SKU: DC072
Montorsi Guanciale Cured Pork Cheek is an Italian cured meat made from pork cheek, used to add flavour to pasta dishes. The pork comes from Italy and is salted and cured for 2–3 months. As it cooks, the fat renders and enriches the sauce. It has a delicate flavour and an aromatic aroma.
- Pepper-coated outside, with streaks of lean meat inside.
- Cut into strips and fry gently without adding oil.
- Pairs with Pecorino Romano in pasta alla gricia.
It's also ideal for making carbonara and amatriciana.
Made in: Italy
❄ Vacuum-packed to preserve freshness.
The photo is for illustrative purposes; the cut of the product may vary as it is an artisanal item.
The photo is for illustrative purposes; the cut of the product may vary as it is an artisanal item.
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- Product
- Montorsi Guanciale Cured Pork Cheek - approx. 1 kg - 1.2 kg
- Price
- €23.50 ( €17.61 per kg ) Offer valid until: 22/10/2026
- Characteristics
- Typical Central Italy
- Featured
- Active Offers
- Brand
- Montorsi
- Category
- Cured meat
- Reference
- DC072
- Ean
- 2035120010460
Ingredients:
Pork meat,
Salt,
Pepper.
Origin of meat: Italy.
We always do our best to provide you with accurate and updated information, but we still recommend checking the product label before consumption, especially if you have allergies or intolerances. Any changes by the manufacturer are beyond our control.
| Nutritional values | Per 100 g |
|---|---|
| Energy | 2643 kJ (651 kcal) |
| Fats | 58.7 g |
| of which saturates | 14.7 g |
| Carbohydrates | 0 g |
| of which sugars | 0 g |
| Proteins | 8 g |
| Salt | 3 g |
We always do our best to provide you with precise and updated information, but we still recommend checking the product label before consuming it. Any variations by the manufacturer are not dependent on us.
Montorsi Guanciale Stagionato, Italian cured pork cheek, brings a savoury, peppery note to much-loved regional dishes.
- Pasta with broad beans: toss cooked broad beans and pasta with browned guanciale, then finish with grated Pecorino Romano. The cheese adds a sharp contrast to the beans.
- Potato frittata: add small pieces of browned guanciale to cooked potatoes and beaten eggs, then cook gently until set. The meat adds a savoury flavour.
- Storage: keep the unopened vacuum pack below 10°C, as stated on the product label.
Start the guanciale in a cold frying pan and warm it gradually. This lets the fat render before the edges turn golden and crisp.
-
How do you make guanciale crispy?
Cut into even strips or cubes and place in a cold frying pan without oil. Cook gently until the fat renders and the edges become golden and crisp.
-
How is guanciale different from bacon?
The main difference is the cut of pork. Bacon usually comes from the belly or loin and may be smoked.
-
What pasta dishes can you make with guanciale?
It is traditionally used in carbonara, amatriciana and gricia. It can also add flavour to pasta sauces with vegetables.
-
How should Montorsi guanciale be stored?
Keep the unopened vacuum pack below 10°C, as stated on the label. Once opened, refrigerate and follow the manufacturer's storage instructions.
The images of the products sold by Vicofoodbox.com reproduce the packaging of the same as faithfully as possible. However, these images may not actually correspond to the products delivered to your home, also for technical reasons. The essential characteristics of each product are described on the site within each product sheet. We invite our customers to always check the label, warnings and instructions on the back of the products before using and consuming them.
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