Guanciale is an Italian cured meat product prepared from pork jowl or cheeks. Its name is derived from guancia, the Italian word for ‘cheek’.

Ray and Eelke, the founders of Locavore, love working with fine meat, and ensure that all the meat in their new butcher shop is cruelty-free. They have been experimenting for years to perfect their own range of charcuterie. In the bright kitchen behind the shop, chefs produce fresh and air-cured sausages, pates, professional cuts of meat and other delicacies. Following a nose to tail philosophy, all parts of the organic pastured pigs from Payangan are sure to be of use in their butchery. Organic fed pigs, without additives or antibiotics.