Camisa Guanciale Suino al Pepe Middle Eastern Sauces they are almost always paired

they are almost always paired with other dried chillies such as ancho and pasilla and they are a favourite in traditional mole sauces

emulsifier: soy lecithin

ISBN 978 1 4746 0149 8

It's firm and white with a clean nutty flavour that fades on the Oloroso sherry taste

Camisa Guanciale Suino al Pepe Middle Eastern Sauces they are almost always pairedGuanciale is the seasoned and cured pork cheek that prized by chefs for it's flavour, similar to pancetta. It's commonly used in dishes from the central regions of Italy, Lazio an Umbria which includes Rome where it's the classic ingredient in three of the most famous Roman pasta dishes Carbonara, Amatriciana and alla Gricia. Cooking guanciale releases lots of pork fat which when emulsified with pasta cooking water, creates a delicious coating to most