GUANCIALE (LB)

I used this in a carbonara last night and the fat rendered perfectly, giving the whole dish that deep, savory richness I’ve been missing. The tenderness of the meat itself was a pleasant surprise, too.

The texture is exactly what I hoped for—so tender it practically melts when sliced thin, and that signature richness from Umbria and Lazio comes through beautifully in every bite. I used it in a simple pasta carbonara and the flavor carried the whole dish without needing much else.

I’ve been cooking with it all week, and the tenderness really sets it apart from other cured meats I’ve tried. That distinct, rich flavor from Umbria and Lazio comes through beautifully in every slice.