An artisan workshop in the heart of the central Apennines
Black Pepper Guanciale
The whole jowl, dry-salted and coated in pepper. In the pan it turns to gold: crisp outside, melting within.
€13.50350 g cut
Qualimé verified chain — every step guaranteed.
Guanciale is the most honest of cured meats: one jowl, salt, pepper, time. Dry-salting takes days; the piece is then coated in freshly ground black pepper and hung to mature in cool, dry air.
The workshop that makes it for us starts with carefully raised, slow-growing pigs. The result is a dense, fragrant fat that melts in the pan without burning — the foundation of a carbonara or amatriciana done properly.
A short supply chain, controlled and guaranteed by Qualimé at every step. Nothing stands between the farm and your pan.
Details
- Cut of approximately 350 g, vacuum-sealed, rind on
- Cut into thick strips and render over gentle heat, adding no extra fat
- Ideal for carbonara, amatriciana and gricia; excellent raw too, in thin slices
- Keep refrigerated, wrapped in food paper; unopened vacuum packs last for months
From the same collection
Culatello Riserva
The heart of the leg, hand-tied and aged in the damp hush of the cellar. A ritual more than a cured meat.
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Cellar-Aged Coppa
The whole neck, massaged with salt and spice, left to mature until the fat smells of hazelnut.
€19.00400 g cut
Coarse-Grain Salame
Knife-point mince, natural casing, hand-tied. A salame in no hurry at all.
€16.50whole 400 g