Hand-trimmed premium pork jowls, expertly seasoned and dry-aged for 30 or so days. The result is a beautifully textured, well-balanced pork-forward guanciale that’s bold enough to stand on its own and versatile enough to play well with other ingredients.
- ~1.25 pounds
- Hand trimmed
- Aged ~30 days
- Keep refrigerated
- Can be frozen
- This product is uncured and should be cooked before eating
- Pasta: Carbonara, Amatriciana, Gricia
- Roasted Squash
- Chanterelles & other mushrooms
- Scallops (get it nice and crispy and then sear the scallops in the rendered fat)
How we would eat it:
Think of guanciale as a better, tastier alternative to bacon. And we like to use the meat and the rendered fat in everything we do. So yes, the classic pasta dishes are the obvious choice, but beyond those, we love it on pizza or flatbread with fresh figs or fig jam, baby arugula, and a drizzle of the rendering fat. Or slice it paper thin and let it melt on top of piping hot grilled bread. Simple and delicious.