Iberico Guanciale – Cured Pork Jowl

Guanciale Ibérico combines the traditional Italian technique of cured pork jowl with the extraordinary marbling and flavor of Spanish Ibérico pork. Produced in La Alberca, Salamanca, it renders into silky, intensely flavorful fat while the meat crisps into golden, savory bites—the ideal foundation for carbonara, amatriciana, gricia and other pasta dishes.

It is an exceptional choice for authentic carbonara, amatriciana, gricia, pasta alla zozzona, and any dish where rich rendered pork fat is meant to become part of the sauce.

Seasoned with salt, white pepper, black pepper, nutmeg, garlic, and paprika, this Guanciale Ibérico delivers a warm, complex flavor that complements the natural sweetness and depth of Ibérico pork.

Why Ibérico Guanciale?

Traditional guanciale is already prized for its rich jowl fat. Using Spanish Ibérico pork takes that characteristic even further, with more pronounced marbling, a softer-rendering fat and a deeper pork flavor.

Unlike bacon, guanciale is not smoked. Unlike pancetta, which is made from pork belly, guanciale comes from the jowl and contains a higher proportion of flavorful fat.

As the guanciale cooks, that fat slowly renders into the pan and becomes the foundation of the dish—coating pasta, carrying seasonings, and helping create the glossy, luxurious texture associated with traditional Roman pasta.

No cream required.

Crafted in Salamanca, Spain

Produced in La Alberca, Salamanca, this guanciale combines generations of Spanish curing expertise with one of Italy’s great culinary traditions.

The result is a distinctly Spanish interpretation of traditional guanciale made for cooks who care about exceptional ingredients.

Flavor & Texture

Flavor: Deeply savory and rich, with aromatic notes of garlic, paprika, pepper, and nutmeg.

Fat: Abundant, silky, and exceptionally flavorful when rendered.

Texture: Tender meat surrounded by rich marbling that becomes crisp and golden when cooked.

Finish: Long, savory, and rounded without the pronounced smokiness associated with bacon.

How to Cook Guanciale Ibérico

Cook thoroughly before consuming.

For best results:

1. Cut the guanciale into approximately ¼-inch cubes or short strips.

2. Place it in a cold, dry pan.

3. Bring the heat slowly to medium-low.

4. Allow the fat to render gradually.

5. Continue cooking until the guanciale is thoroughly cooked and the exterior is crisp and golden.

Do not discard the rendered fat. It is one of the most important parts of the ingredient and should be incorporated into the finished dish whenever possible.

Carbonara

Slowly render the guanciale until crisp. Use the rendered fat to help create the sauce with egg, Pecorino Romano, freshly ground black pepper, and pasta water.

Amatriciana

Render the guanciale and combine it with tomato, Pecorino Romano, and pasta for one of Rome’s most iconic dishes.

Gricia

Toss rendered guanciale and its fat with hot pasta, Pecorino Romano, freshly ground black pepper, and reserved pasta water for a rich, creamy texture without cream.

Pizza

Cook the guanciale first, then scatter it over the pizza before the final bake for crisp, intensely savory bites.

Eggs, Potatoes & Vegetables

Use thoroughly cooked guanciale and its rendered fat to add flavor to fried eggs, roasted potatoes, mushrooms, Brussels sprouts, greens, and other vegetables.

Beans, Lentils, Soups & Stews

Begin the recipe by slowly rendering diced guanciale. The rendered fat creates an exceptionally flavorful base for beans, lentils, chickpeas, soups, sauces, and long-simmered dishes.

Product Details

Product: Guanciale Ibérico – Cured Ibérico Pork Jowl
Origin: La Alberca, Salamanca, Spain
Made In: Spain
Ingredients: Ibérico pork, salt, white pepper, black pepper, nutmeg, garlic, and paprika
Dietary Information: Gluten-free and lactose-free
Added Nitrates or Nitrites: None added
Packaging: Vacuum-packed piece; weight may vary
Storage: Keep refrigerated
Preparation: Cook thoroughly before consuming

Storage & Handling

Keep refrigerated at all times and follow the best-before date printed on the package.

Once opened, wrap the guanciale tightly or place it in an airtight container and return it promptly to the refrigerator.

Keep raw guanciale separate from other foods. Wash hands, utensils, cutting boards, and preparation surfaces thoroughly after handling.

Frequently Asked Questions

What is Guanciale Ibérico?

Guanciale Ibérico is cured pork jowl made from Spanish Ibérico pork. It combines the traditional style of Italian guanciale with the exceptional marbling and rich flavor associated with Ibérico pork.

Is this guanciale made in Italy?

No. This Guanciale Ibérico is produced in La Alberca, Salamanca, Spain. It is a Spanish Ibérico interpretation of traditional Italian guanciale.

How is Ibérico guanciale different from regular guanciale?

Both are made from pork jowl. Guanciale Ibérico is distinguished by the use of Spanish Ibérico pork, known for its abundant marbling, delicate fat, tender texture, and deep flavor.

How is guanciale different from pancetta?

Guanciale is made from pork jowl, while pancetta is made from pork belly. Guanciale typically contains a higher proportion of fat and develops an especially rich texture when rendered.

How is guanciale different from bacon?

Bacon is typically made from pork belly and smoked. Guanciale comes from the jowl and is cured rather than smoked, providing richness without introducing a pronounced smoky flavor.

What does Guanciale Ibérico taste like?

It is deeply savory and rich, with the natural sweetness and complexity of Ibérico pork complemented by garlic, paprika, white and black pepper, and nutmeg.

Does Guanciale Ibérico need to be cooked?

Yes. This product should be thoroughly cooked before consuming.

How should I render guanciale?

Start the guanciale in a cold, dry pan and cook slowly over medium-low heat. This allows the fat to melt gradually while the meat becomes crisp and golden.

Can I substitute pancetta or bacon for guanciale?

Yes, but the finished dish will taste different. Pancetta is the closest substitute. Bacon introduces a smoky flavor that is not traditionally associated with guanciale.

Is it gluten-free and lactose-free?

Yes. The product is identified as both gluten-free and lactose-free.

Does it contain added nitrates or nitrites?

According to the product packaging, no nitrates or nitrites are added.

What recipes work best with Guanciale Ibérico?

Guanciale Ibérico is ideal for carbonara, amatriciana, gricia, pasta alla zozzona, pizza, beans, lentils, roasted potatoes, vegetables, mushrooms, eggs, soups, and stews.