Dry cured pork cheeks with bay, thyme, juniper and pepper. Pork cheeks are carefully trimmed and cured with bay, wild thyme, juniper
and pepper and aged for 3-4 weeks. This product is essential for a
traditional carbonara, cut into small cubes and fried, but can also be
used in many dishes, as a replacement for bacon, giving a richer, deeper
flavour, or sliced thinly and served in a meat plate.