Guanciale (Cured Pork Jowl) BlackFriday2020 Want crispy skin

Want crispy skin

you can cook it to an internal temperature of 180°F

Serve over creamy mashed potatoes

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

lean flavor

Guanciale (Cured Pork Jowl) BlackFriday2020 Want crispy skinThe 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