Guanciale is prepared from pork jowl or cheeks. Its name is derived from 'guancia' which is Italian for 'cheek'. The pork cheek is rubbed with salt and spices and cured for 3-5 weeks until it loses approximately 30% of its original weight. Its flavour is stronger than other pork products, such as pancetta, and its texture is more delicate.
Guanciale may be cut and eaten directly in small portions, but is often used as an ingredient in spaghetti alla carbonara and sugo all’amatriciana.Pastured pork is the taste sensation that is, GOOD FOR YOU.
Mark & Charisse Ladner run Gooralie farm situated near Goondiwindi on Queensland’s fertile Darling Downs.They chose to establish a free-range breeding herd to produce pork in a natural, outdoor environment.
Gooralie Free-Range Pork is Free-Range in accordance with Australian Pork Limited’s (APL) APIQ Free Range Certification and RSPCA Guidelines.Keeping their pigs in a stress free environment allowing them to be “As happy as....” is why the quality and taste of their pork is superior.
They endeavour to grow our own feed grain and the pigs are fed a natural, nutritiously balanced diet free of chemical residue, antibiotics and hormone growth promotants.