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Levoni Guanciale is a specialized Italian specialty meat derived from the pork cheek (guancia). Unlike traditional Guanciale, which is raw and cured, Levoni Guanciale is fully cooked, rindless, and seasoned with cracked black pepper. It offers a unique "mouth-melting" texture where the sweetness of the fat balances perfectly with the heat of the pepper. Because it is cooked, it can be eaten thinly sliced as charcuterie or used as a rich ingredient in cooking.
This is not just bacon. The organoleptic experience of this cut is intense. Upon the first taste, you get an immediate hit of agreeable black pepper scents, followed by the deep, savory sweetness of the pork fat. It is incredibly juicy.
Slice it paper-thin. It can be tasted pure or arranged on a deli platter. The fat literally melts on the tongue, disappearing in a burst of flavor.
Cut into thick slices and grill them for a barbecue upgrade, or dice into cubes (matchsticks) to enhance sauces, soups, and pasta dishes.
The name comes from the Italian word guancia (cheek). Historically, salted and seasoned Guanciale was the fuel of Central Italian shepherds during the transhumance (the seasonal migration of livestock). It was easy to preserve, savory, and nutrient-dense—serving as their ordinary meal alongside matured cheese. Levoni honors this tradition but modernizes it by cooking the meat for immediate versatility.
Unlike traditional cured Guanciale which must be cooked to render the fat properly, Levoni Guanciale is steamed/cooked. This means it is safe to eat right out of the package like a high-quality ham or mortadella, though it is excellent when crisped up in a pan.
Absolutely. While Roman purists often use the raw cured version, this cooked version renders down beautifully and provides that essential peppery pork flavor that defines a real Carbonara or Amatriciana.
No. Levoni prepares this cut with no rind. You do not need to trim any hard skin off before using it. You get 100% usable meat in this piece.
