Coffee Cured Guanciale
The creaminess in taste and texture of free range pork cheeks really lends itself well to the robust flavour of freshly ground coffee and rosemary. A subtle dash of dried red chilli adds a bit of heat to the rich creaminess of this cut. Left to steep in the coffee cure for around 10 days, each cheek is rubbed with brandy before bing oak smoked for 4 days and air dried for a minimum of 6 months.
Approx Weight 40g
Ingredients:
Free range Pork cheek, Cornish sea salt, brown sugar, ground coffee (2.5%), chilli, rosemary, black pepper, fennel seed, garlic, potassium nitrate, sodium nitrite, brandy.
Allergen Information:
See ingredients list in BOLD
Nutrition (per 100g):
Energy 3709 kJ,
Energy 886.8 kcal,
Fat 94.0 g,
of which saturates 34.1 g,
Carbohydrate 0.9 g,
of which sugars 0.9 g,
Protein 8.9 g,
Salt 0.37 g