Camisa Guanciale Suino al Pepe Size:175-199g a Persian fesenjan or a

a Persian fesenjan or a Moroccan tagine for body and richness

Salt-cured for at least eight months in traditional barrels in Santoña

Pippa Middlehurst was the winner of BBC's Britain's Best Home Cook

cooked grape must

Ping's passion for Malaysian food is evident and these recipes will give you are real sense of the spicy

Camisa Guanciale Suino al Pepe Size:175-199g a Persian fesenjan or aGuanciale 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