Maestri Selection Guanciale Dry-Cured Pork Jowl from Italy | Dorothy Lane Market

Maestri Selection Guanciale Dry-Cured Pork Jowl from Italy

Maestri Selection Guanciale Dry-Cured Pork Jowl from Italy
Maestri Selection Guanciale Dry-Cured Pork Jowl from Italy

Maestri Selection Guanciale Dry-Cured Pork Jowl from Italy

$15.00

Dry-Cured Pork Jowl From Italy

Authentic Italian Guanciale is a specialty from the Umbria and Lazio regions, characterized by its tenderness and very special flavor. It is made from first choice pork jowl, then salted, flavored, and slow-cured for approximately 3 months. It is frequently used as an ingredient for famous Italian pasta recipes, like Carbonara and Amatriciana. It is a gourmet substitute to pancetta, and when cut very thin it will just about melt over vegetables for a unique mouth-watering taste. 

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