Mangalitsa Papada / Guanciale
"The Mangalitsa is the perfect pig for charcuterie. The team at Beal's Farm have taken it to another level."
Description +
Papada is the Spanish name for cured pork jowl, better known in Italy as guanciale. We cure whole Mangalitsa jowl and cheek in a carefully balanced blend of herbs and spices until rich, creamy and firm. Chefs across the UK cook with it, and it is the correct choice for an authentic spaghetti alla carbonara, bucatini all'amatriciana or pasta alla gricia.
For an indulgent brunch, fry slices until crisp and dip them into soft-boiled duck eggs like soldiers.
Sliced or lardons in 100g and 200g packs, 20-day shelf life. Whole piece 150g or 500g, 6-month shelf life.
Storage & serving +
Ingredients & allergens +
Delivery & returns +
Air dried charcuterie is cured to keep, so it travels happily without refrigeration. Fresh cuts are sent with ice packs to hold temperature in transit. Orders placed before Wednesday at 9am are dispatched the same week, and delivery is within 24 hours of shipping.
Because this is fresh food we cannot accept returns for change of mind. If anything arrives damaged or not as it should be, get in touch and we will put it right.
From the pass
"Great quality, and our customers love the dishes we use them in. I'd highly recommend this artisan charcutier."
"The Mangalitsa is the perfect pig for charcuterie. The team at Beal's Farm have taken it to another level."
"Their stuff is awesome, so good we serve it as part of our bread course at the restaurant."