Guanciale (Cured Pork Jowl) BlackFriday2020 lean flavor

lean flavor

much of it comes from Holstein cattle with minimal marbling and a thin fat cap

This savory-sweet sausage pairs beautifully with a variety of dishes:

Seared: Pat dry and sear in hot oil or butter 1

English-cut short ribs are not a direct substitute for flanken style due to the different cut and cooking method

Guanciale (Cured Pork Jowl) BlackFriday2020 lean flavorThe Secret to Authentic Italian Pasta Guanciale is the traditional heart of Romes most iconic pasta dishescarbonara, amatriciana, and gricia. Cut from the whole pork jowl (the heavily marbled muscle beneath the pigs cheek), this cured meat offers a deeper, more aromatic flavor than bacon or pancetta. Hand rubbed with Sicilian sea salt and a classic blend of garlic, juniper berries, black peppercorns, bay leaves, nutmeg, and red wine, it is cured low