Dorset Guanciale

Guanciale is made from the jowls of free-range pigs which are cured with our own blend of herbs and spices.  It is then fermented which makes the fat render very easily and adds layers of flavour; it is finally air-dried for several weeks.  The resultant Guanciale has great depth of flavour and can be used in similar ways to pancetta.  It is the classic ingredient for a real Carbonara sauce.

Winner of the Best Charcuterie Product 2019 and 3 Stars at the Great Taste Awards 2019; it was also the Supreme Champion Product at the Taste of the West Awards 2013

Packed in modified atmosphere (carbon dioxide & nitrogen).  ALL packaging is 100% recyclable

Shelf life: bb_3_month

Ships From: United Kingdom (UK)

Sold By : Capreolus Fine Foods


SKU: PNG100X6 Category:


Ingredients: Pork jowl, salt, garlic, muscovado sugar, black pepper, juniper berries, bay leaves, mace

Preservatives: Sodium nitrite, Ascorbic acid

130g pork used per 100g product


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Capreolus Fine Foods Ltd. is a family-owned charcuterie producer in West Dorset run by Karen and David Richards.  They are their small team follow timeless artisan techniques inspired by the finest Continental producers to make a wide range of charcuterie.  They work with pork, beef, mutton, duck, and venison; most of which is produced locally by small farmers who raise animals specifically for Capreolus.

With a real emphasis on quality they use the finest whole spices, grinding them freshly for each batch. Capreolus has won numerous awards including six products with 3 Stars, six with 2 Stars, and five with 1 Star at the 2019/2020 Great Taste Awards. Their Guanciale (pig cheek cured in the same way as pancetta) was named The Great Taste Charcuterie Product of the Year 2019 and their Smoked Pancetta won the Golden Fork for the South West in 2020.

They are able to supply both whole pieces and sliced meats in modified atmosphere trays which are easy for the busy chef to use and both the plastic tray and the film are 100% recyclable. Capreolus is approved to the SALSA standard.