Guanciale (Pig Jowl)

The Italian Guanciale (Pig Jowl) is a pork cut crossed by lean veins of muscle with a component of fine fat, of different composition from lard (back fat) and pancetta (belly fat). The consistency is harder than the bacon and the flavor is more characteristic. The meat is massaged carefully by hand and flavored with our characteristic spices. It is left to age for more than 80 days in an environment with controlled temperature and humidity. If cut finely it melts in your mouth. Recommended for appetizers and as an ingredient to be added to first courses and pizzas.