Guanciale (Cured Pork Jowl)

Guanciale is the secret weapon behind Italy’s most iconic pastas—and your next “why is this so good?” meal. Cut from whole pork jowl (the muscle under the cheek), it’s cured low-and-slow with garlic, juniper berries, black peppercorns, bay leaves, nutmeg, and red wine for a deep, savory-sweet flavor and silky, luxurious fat that melts like butter.

Why you’ll love it

• Bigger flavor than bacon: richer, more aromatic, and perfectly balanced between meat + fat

• Melts into sauces: renders clean, crisping beautifully while seasoning everything it touches

• Pasta-night royalty: the traditional choice for carbonara and amatriciana

How to use it (top serving ideas)

• Slice + pan-fry until golden and crisp → build a top-shelf BLT, burgers, pizzas, or salads

• Cube + render slowly → the ultimate base for carbonara, amatriciana, soups, roasted veggies, and eggs

• Save a spoon of the rendered fat—liquid gold for sautéing greens or roasting potatoes

 

Storage

• Keep refrigerated

• Best-by date printed on package

Product Details

• Made in: United States

• Storage: Refrigerate

• Weight: 8 oz (227 g)