Guanciale (Cured Pork Jowl, Chilled) – 400–450 g

Guanciale is a type of cured meat made from pork jowls or cheeks.

The pork jowls are typically salted and seasoned with black pepper, nutmeg, and other spices, then left to cure for several weeks.

The resulting meat has a unique, rich and robust flavor, with a tender texture and high fat content. Guanciale is often used as a flavoring in dishes such as pasta all'amatriciana, spaghetti carbonara, and pasta alla Gricia.

It has a stronger flavor than pancetta but its texture is more refined. 

Please whatsapp us at 8012 8447 for more precise weights. The weight of each piece of guanciale will vary, just as it does with each piece of pig jowl after curing.