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Guanciale Volpi - Slow Dry Aged Pork Jowl - 4lb by Alma GourmetGuanciale (Pork Jowl) – Aged 3 Months – 4 lb (Approx.) Guanciale is the traditional Italian cured pork jowl prized for its rich flavor and silky texture. The pork cheeks are hand-salted and left to cure for 4–5 days before being rinsed, air-dried, and coated with freshly ground black pepper and a touch of peperoncino. After a minimum of 3 months of slow aging, the meat develops a deep, savory aroma and a melt-in-your-mouth quality that defines Italy’s most iconic dishes. A staple in Lazio and Abruzzo, Guanciale is essential for authentic amatriciana, carbonara, and gricia. Its fat renders beautifully, creating a luxurious base for pasta sauces and hearty recipes. How to Use Cut thick slices or cubes, sauté until lightly caramelized, then use as the star ingredient in your favorite Italian sauces. Details Weight: Approx. 4 lb (1.8 kg) Ingredients: Pork jowl, sea salt, sugar, spices, natural flavoring Aging: 3 months Packaging: Vacuum-sealed Origin: Product of U.S.A.Guanciale (Pork Jowl) – Aged 3 Months – 4 lb (Approx.)
Guanciale is the traditional Italian cured pork jowl prized for its rich flavor and silky texture. The pork cheeks are hand-salted and left to cure for 4–5 days before being rinsed, air-dried, and coated with freshly ground black pepper and a touch of peperoncino. After a minimum of 3 months of slow aging, the meat develops a deep, savory aroma and a melt-in-your-mouth quality that defines Italy’s most iconic dishes.
A staple in Lazio and Abruzzo, Guanciale is essential for authentic amatriciana, carbonara, and gricia. Its fat renders beautifully, creating a luxurious base for pasta sauces and hearty recipes.
How to Use
Cut thick slices or cubes, sauté until lightly caramelized, then use as the star ingredient in your favorite Italian sauces.
Details
Weight: Approx. 4 lb (1.8 kg)
Ingredients: Pork jowl, sea salt, sugar, spices, natural flavoring
Aging: 3 months
Packaging: Vacuum-sealed
Origin: Product of U.S.A.
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