Guanciale. Price per 5 lbs approx. Guanciale Volpi -Domestic Cured pork jowl. This cheeky salume, a kitchen staple in Lazio and Abruzzo Italy, has a rich, slightly spicy, porky flavor.
Guanciale, as its name implies, is made using pork jowl - "guancia" is Italian word for cheek. This triangular cut is comprised of pure white fat, streaked with veins of lean red meat. To make guanciale, one must salt the cheek and leave it to rest for four to five days. The meat is then washed, dried, and sprinkled generously with freshly ground pepper and pepperocino. After spending at least 3 months in an aging room, guanciale is ready to be served. Found throughout Lazio and Abruzzo, guanciale features prominately in a number of regional pasta preparations, including amatriciana, carbonara, and gricia.
This product was added to our catalog on Wednesday 12 October, 2005.
