Guanciale

Made from whole, skinless pork cheek, Saison’s Guanciale is dry-cured with just salt and pepper, then aged for over 4 months to develop its signature richness.

Guanciale is a traditional Italian cured meat prized for its delicate marbling and melt-in-the-mouth texture. Compared to pancetta or bacon, it has a deeper, more savoury flavour thanks to the higher fat content and longer curing process.

Rich, silky, and unapologetically porky—this is cured meat done right.

Origin: Brisbane, Australia
Age: 4+ months

Serving Suggestion: Essential for an authentic carbonara, amatriciana, or gricia, and the perfect addition for Tartiflette, Croziflette. It also shines when sliced paper-thin on a salumi board. Use it anywhere you'd reach for speck or pancetta—just expect next-level flavour.