classic tonnarelli cacio e pepe

manteca

with apple mostarda

made from the lean off cuts of the pig and braised in rendered fat, with extra skin mixed, then pan-fried to warm it through and add a slight crisp.

the apple mostarda adds sweetness and a touch of acidity to cut through the richness.

a dish that has followed us throughout the manteca journey, from our iterations as a pop-up through to our site in shoreditch. while not always on the menu, it’s a dish that will make an appearance regularly, when we have the right cuts of meat.

classic tonnarelli cacio e pepe

manteca

49-51 Curtain Rd, London EC2A 3PT

020 7033 6642

@manteca_london

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