Guanciale, also known as cured pig cheek or jowl, is a staple in Italian cooking. Fattier and less meaty than its cousins pancetta and bacon, its velvety texture and robust flavor make it distinct from those other better-known cuts. The meat used is always from local farms. They use heavy pigs and process the same day. Our Guanciale is dry cured for 3 months in a mix of salt and spices.So rich in flavor that it becomes the ideal secret ingredient for savoury and aromatic sauces, Guanciale is not only excellent in the preparation of carbonara, amatriciana, ragù, or a sofritto, but it will play the starring role in charcuterie and cheese boards.
Aromatic, delicate, and with a firm texture, its preparation involves a surface treatment with garlic and seasoning with a spice blend, followed by a minimum dry aging of 50 days.
Each package contains 8lbs cut into individual portions
Product of Italy
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