We are closed over the Christmas period and we will start sending orders back out on Monday 6th January.
Guanciale cured in coriander, fennel and black pepper. this classic cut for those in the know is then lightly cold smoked for 20hrs before aging for a further 3 months.
Notes of Vanilla and a flavour like no other is what defines this cut of charcuterie that is truly for the aficionados (and also the only true cut for Carbonara...)
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