Guanciale Dry-Cured Pork Jowl

About this item

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 the 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. Mitica Guanciale is dry cured for 3 months in a mix of salt and spices. Approx. .75 lb.