Cured meats

Tuscan guanciale slice, 200 g

It's not bacon, and it's not a substitute

The triangular piece of guanciale vacuum-packed, with the pepper crust on the edge

Colourguanciale
Pack sizeAbout 200 g

Coming soon

We will let you know as soon as it can be ordered

This piece cannot go in the cart yet. Leave an address: Tuscany Market Hub will write to you, one message only, with the link to the page.

Let me know when it arrives

Slow-cooked in our own kitchen, or chosen at the stall by The Fiaschi family, in Campi Bisenzio.

In short

Guanciale is pork jowl, salted, peppered, and slowly cured. It's not pancetta and cannot be substituted with pancetta: its fat is firmer, melts more slowly, and remains crispy where pancetta would go limp.

Each slice weighs about 200 grams, enough for four carbonaras. Cut it into half-centimeter-thick strips and place it in a cold pan, without oil: it already has all the fat it needs.

In the kitchen

How long it takes, and what goes on top.

Goes well with Carbonara, amatriciana, gricia. Soups, main courses, and rustic side dishes.

The kitchen

What is inside, and how it is made.

Ingredients: Pork, salt, natural flavorings, spices, pepper, dextrose, antioxidant: E301, preservatives: E250, E252.
Origin: Selected by Sapori della Rocca from third-party producers. Not self-produced.
Packaging: Portion in vacuum pack, about 200g.

The semolina

Gluten free	declared by the company
Production	third-party, selected by the company

On the same stall

Two ways to look: the same line, or the same colour.

Cured meats

The kitchen

Sapori della Rocca

A family delicatessen in Campi Bisenzio, at the gates of Florence, with roots going back to the end of the nineteenth century and to the shop where they sold, poured the wine and cooked. The Ricette di Famiglia line — sauces, ragù, dressings and soups — comes from the family's own recipes. The Tuscan cured meats and cheeses come from outside, chosen one by one: it is the trade everything started from. Every week the family is at the markets between Florence and Prato, with two travelling vans.

Step inside Sapori della Rocca

Their story on MANUARTI

Ricette di Famiglia cooked in our own kitchen · cured meats and cheeses chosen one by one · Campi Bisenzio, roots from the late nineteenth century · province of FI