Slow Cured

Guanciale

Dry-Cured Pork Jowl
Guanciale
Slow Cured

Guanciale

Dry-Cured Pork Jowl

Seasoned with black pepper. Authentic Italian Guanciale is a specialty from the Umbria and Lazio regions, characterized by its tenderness and very special flavor. It is made from first choice pork jowl, then salted, flavored and slow-cured for approximately 3 months. It is frequently used as an ingredient for famous Italian pasta recipes, like Carbonara and Amatriciana, it is a gourmet substitute to pancetta and, cut very thin it will just about melt over vegetables for a unique mouth-watering taste.

PACKAGED WEIGHT:
3.5 LBS. (1.6 KG)
Nutrition Facts