This batch is varying weights, price difference will be charged/refunded.

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Our papada ibérica de bellota, also known as Guanciale in Italian, is a cured meat product prepared from pork jowl. In both Spanish and Italian, the name derives from the words “papada” or “guancia” which translates to cheek.

The cut is characterised by being a product of firm and compact consistency and shades that vary between pinkish white and yellowish white with red and bright meat. It is a soft texture piece, but of great intensity in taste and smell.
Guanciale Iberico is a piece made up of the subcutaneous tissue obtained from the regions of the neck and lower neck muscles. It consists of skin, marbled tissue and muscular tissue from adult pigs only fed with acorn during two montanera seasons. The jowl is rubbed only with sea salt and is naturally cured for more than 8 months.




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