Smoked Guanciale
Smoked guanciale from Levoni — cured pork jowl, slowly smoked to develop a rich, aromatic depth that sits at the heart of some of the most important pasta dishes in Italian cooking. Guanciale is cut from the cheek of the pig, a muscle that works constantly and develops a flavour and texture that no other cut can replicate. The meat is lean and intensely savoury, laced with streaks of soft, unctuous fat that render when heated into a silky, flavour-carrying base for sauces.
This is the correct ingredient for a proper carbonara and a proper amatriciana. Pancetta is the common substitute, but guanciale is what the recipes were written for — the fat is softer, sweeter, and more flavourful, and it renders more completely, producing a cleaner, richer sauce. If you have been making carbonara with bacon, switching to guanciale is the single change that will make the biggest difference.
Levoni was founded in 1911 in Castellucchio, near Mantua, and is now in its fourth generation. Their guanciale undergoes a careful smoking process that adds a gentle smokiness to the natural sweetness of the jowl, creating something with more complexity than an unsmoked guanciale while remaining versatile enough for any application.
Producer: Levoni, Castellucchio, Mantua, Italy. Founded 1911.
Ingredients: Pork jowl, salt, spices, preservatives
Storage: Refrigerate at 0–4°C. Use by date on packaging.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Smoked guanciale from Levoni — cured pork jowl, slowly smoked to develop a rich, aromatic depth that sits at the heart of some of the most important pasta dishes in Italian cooking. Guanciale is cut from the cheek of the pig, a muscle that works constantly and develops a flavour and texture that no other cut can replicate. The meat is lean and intensely savoury, laced with streaks of soft, unctuous fat that render when heated into a silky, flavour-carrying base for sauces.
This is the correct ingredient for a proper carbonara and a proper amatriciana. Pancetta is the common substitute, but guanciale is what the recipes were written for — the fat is softer, sweeter, and more flavourful, and it renders more completely, producing a cleaner, richer sauce. If you have been making carbonara with bacon, switching to guanciale is the single change that will make the biggest difference.
Levoni was founded in 1911 in Castellucchio, near Mantua, and is now in its fourth generation. Their guanciale undergoes a careful smoking process that adds a gentle smokiness to the natural sweetness of the jowl, creating something with more complexity than an unsmoked guanciale while remaining versatile enough for any application.
Producer: Levoni, Castellucchio, Mantua, Italy. Founded 1911.
Ingredients: Pork jowl, salt, spices, preservatives
Storage: Refrigerate at 0–4°C. Use by date on packaging.
