Guanciale - Cured Hog Jowl - Artisanal Delicacy For Carbonara, Amatriciana, Gricia

Guanciale comes from the Italian word guancia, meaning cheek. It comes from the hog's jowl, whilst other pork bacon products come from the belly. Guanciale is unsmoked and cured for several weeks with salt, pepper and rosemary. With a stronger flavor than pancetta, it is an essential ingredient in traditional central-Italian dishes like bucatini all'amatriciana and spaghetti alla carbonara.

This listing is for domestic guanciale produced in the U.S.A.
We also have available imported guanciale from Italy click here

Origin: U.S.A.
Weight: approx. 4oz piece