Dry Cured Pork Jowl | Guanciale | Net Weight: 2.5 to 3 lb | Pack of 1

Guanciale is dry-cured pork jowl made with traditional Italian methods. Use this classic Italian cured meat to add a savory flavor to sauces and stews. Try guanciale in meaty Italian pasta dishes. Or enjoy this salt-cured pork jowl on a charcuterie board with cheese and fresh fruit.

• Pronunciation: gwahn-CHA-lay | Origin:Emilia Romagna, Italy | Aging: 3 months
• Guanciale is dry-cured pork jowl made with traditional Italian methods. Use this classic Italian cured meat to add a savory flavor to sauces and stews. Try guanciale in meaty Italian pasta dishes. Or enjoy this salt-cured pork jowl on a charcuterie board with cheese and fresh fruit.
• 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 Italy, and our producer goes even further by sourcing from pigs born and bred solely in the regions of Emilia Romagna and Lombardia. They use heavy pigs and process the same day. Our Guanciale is dry cured for 3 months in a mix of salt and spices.