Handcrafted Guanciale
Weight: 8 ounces
Pronunciation: gwahn-CHA-lay
Aging: Minimum 3 months
##0##
Approximately 8 Ounces
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.
Weight: 8 ounces
Pronunciation: gwahn-CHA-lay
Aging: Minimum 3 months
##0##
Approximately 8 Ounces
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.
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