Guanciale al pepe nero Fedeli

It's the quintessential cooking fat, a cornerstone ingredient, and an iconic mainstay of Roman cuisine and households.

Made from the pig's cheek (guancia in Italian), it has a sweeter, more rounded flavor compared to the better-known Pancetta, which comes from pork belly (pancia) and is more akin to bacon.

While Pancetta has its place in many wonderful recipes, Guanciale is the purist’s choice for the holy trinity of Roman pasta dishes: Carbonara, Amatriciana, and Gricia. Just be sure to cook it gently over low heat to let it sweat—otherwise, it may develop a slight bitterness.

The Guanciale from Fedeli is simply one of the cleanest, best-made, and most balanced we’ve ever tried (or worked with).

We're offering it in convenient 300g packs, each containing 2 to 3 slices cut to the perfect thickness for pasta. All you need to do is slice them into small vertical rectangles, and your Carbonara prep is done.