TheGreenButcher
Organic Pork Cheek "Guanciale"
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Guanciale is cured pork jowl. This is the most authentic bacon for spaghetti carbonara, the depth of flavour is really something. We then slice it into small chunks like lardons.
We hand cure our bacon in small batches and air dry for up to a week. The bacon is then gently smoked over apple wood. Our bacon is about as a far as you can get from a mass produced product.
Because the salt cure is nitrate free however, we do add a tiny amount of preservative to ensure the that appearance stays consistent for the 14 day shelf life.
Ingredients: Organic pork*, nitrate free rock salt cure, preservative (dextrose, maltodextrin, antioxidant E301)
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Visiting Frenchbeer Turkey Farm in Devon
I was in Devon yesterday visiting Frenchbeer Farm, set above Chagford on Dartmoor in a very beautiful spot. Farmer John Malseed was a sheep shearing champion in his 20s (travelling the world!)...
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