• A piece of guanciale on a wooden cutting board, showcasing its fresh, pink color and fatty texture.
  • Guanciale | 300g, 400g, 500g
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Guanciale | 300g, 400g, 500g

£13.00
£13.00
£13.00
Weight

FRESH

  • Guanciale by Maison Mayté
  • Reared in the South-West of France
  • 5th generation family business

Maison Mayté, a symbol of Basque culinary heritage since 1877, specialises in artisanal charcuterie crafted with five generations of expertise. Nestled in the heart of the Basque Country, they partner with local breeders to create exceptional products like their signature Ibaïama ham, made exclusively from pigs raised in the region.
This superior ham reflects the finest traditions of Basque charcuterie, enhanced by the unique climate of Atlantic breezes and Pyrenean mountain air.

Their guanciale, showcases a perfect balance of flavour and texture. Every product reflects Maison Mayté’s commitment to sustainability, traceability, and authentic craftsmanship, delivering unparalleled taste and quality.

Pork meat (neck and cheek), salt, dextrose, sugar, spices, aromatic herbs, preservative E252, natural aroma.

Typical values Per 100g
Energy 1392 kJ / 336 kcal
Fat 28 g
of which saturated 11 g
Carbohydrate 0 g
of which sugars 0 g
Fibre —
Protein 22 g
Salt 4 g

SHIPPING RATES (UK mainland only excl. Highlands)

 Orders over £75 Express By End of Day (Tues-Sat)  FREE
 Orders under £75 Express By End of Day (Tues-Sat)  £8.50
 Express by 12PM - Noon (Tues-Fri) / by 1PM for Scotland  £11
 Express Saturday by 12PM - Noon / by 1PM for Scotland  £22


Our delivery service covers all UK mainland addresses and is fully tracked using trusted courier DPD.
We aim to deliver all orders, excluding the Highlands & Islands, via next-day service; however, please allow up to 48 hours when placing your order in case of any courier delays.

A piece of guanciale on a wooden cutting board, showcasing its fresh, pink color and fatty texture.
Guanciale | 300g, 400g, 500g

  • A Land That Cures Well

In the Basque Country, where the Pyrenees roll down to meet the Atlantic, charcuterie isn't a starter, it's a way of life. And guanciale made here carries that same unhurried spirit.
These pigs are Ibaïama, a protected label reserved for animals born, raised, and fed exclusively in the Basque Country. They roam its oak and chestnut forests, foraging on acorns and roots, and the land shows in the meat: deeper colour, firmer bite, a flavour that lingers.
The cheek is cured slowly, letting the fat marble through in the way only this breed allows. The result is a guanciale of rare character; rich, yielding, and deeply savoury.

This is Basque guanciale at its proudest. And rightly so.