Slow-cured with garlic, juniper berries, and red wine for deep, complex flavor
Whole pork jowl cut delivers rich, silky texture to sauces and dishes
Sourced from small family farms in Indiana with no antibiotics or growth promotants
Versatile ingredient for carbonara, soups, egg dishes, and more
No artificial additives, ensuring pure, authentic Italian charcuterie
Summarized by Shop
Pork jowl is the whole muscle under the pork cheek, and we cure them under garlic, juniper berries, black peppercorns, bay leaves, nutmeg, and red wine.
Guanciale adds depth and richness to sauces including classic carbonara and amatriciana as well as soups, roasted vegetables, egg dishes, and more. Ribbon over pizzas topped with funky
Ingredients
Pork jowl, salt, garlic, spices, black pepper, juniper berries, nutmeg, brown sugar, red wine, celery powder, bay leaf
