— Catalogue line
Kitchen Helpers
Pancetta, guanciale and speck sticks
“An explosion of rich, authentic flavour”
Irresistible pancetta, guanciale and speck sticks, perfect for those who love to cook and always want high-quality products. These tasty morsels are an explosion of flavour, ideal for enriching any dish with their rich, authentic taste.
— Frequently asked questions
All about Kitchen Helpers
What is the difference between pancetta, guanciale and speck?
Pancetta: from the pork belly, aged 1–3 months, a balanced fat/lean profile. Guanciale: from the pig's cheek, richer in intramuscular fat, ideal for amatriciana and carbonara for the intense flavour it releases when cooked. Speck: boned pork leg, salted, cold-smoked and aged for 22 weeks, typical of Alto Adige, with the Speck Alto Adige PGI mark.
When should you use guanciale instead of pancetta?
Guanciale is the traditional choice for Roman recipes (amatriciana, carbonara, gricia) for its more intense aroma and the fat that melts better when cooked, binding the pasta. Pancetta is more versatile for soffritti, quick sauces and recipes that call for sweeter notes.
Are the diced pancetta/guanciale/speck sticks already cooked?
No, the cubes are raw and aged: they should be browned in a pan for 3–5 minutes until the fat melts and the edges turn golden. Cooking enhances their aroma and makes them perfect for pasta, risottos, omelettes and warm salads.