Hand cured in fenugreek, black pepper & sea salt for 4 weeks, then dry aged for another 4 weeks, our guanciale utterly divine. The Oxford sandy pig has been hand reared at Redford Farm over the past 6 years, the love and passion of its rearing really shines through in the meat. Finely slice the guanciale, then render down slowly in the pan to make the most perfect & authentic spaghetti carbonara. 130g piece. Contains sulphates.