Updated on 10/02/2026

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Guanciale with black pepper - <p>Traditional Ciociaria guanciale (cured pork cheek) made in Guarcino, Lazio, since 1950. Dry-cured by hand and coated with black pepper for an intense, aromatic flavour. The essential ingredient for authentic carbonara, amatriciana and gricia. Available whole, in portions or sliced; private label on request.</p>

Guanciale with black pepper

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Detailed description

Traditional Ciociaria guanciale (cured pork cheek) made in Guarcino, Lazio, since 1950. Dry-cured by hand and coated with black pepper for an intense, aromatic flavour. The essential ingredient for authentic carbonara, amatriciana and gricia. Available whole, in portions or sliced; private label on request.

Exhibitor

Exhibitor

ERZINIO 3 SRL

Italian charcuterie since 1950: Prosciutto di Guarcino PAT aged 16-24 months, Nero Casertano 36+ months, Amaretti. Private label & custom recipes.

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