The Guanciale – Cured Italian Pork Jowl is a cornerstone of traditional Italian charcuterie, celebrated for its deep, savory flavor and luxurious texture. Made from premium pork cheek, this delicacy is dry-cured with a carefully balanced blend of salt, pepper, and aromatic herbs, then aged slowly to perfection. The result is a silky, richly marbled cut with a melt-in-your-mouth texture that transforms any dish it touches.
Unlike pancetta or bacon, Guanciale has a higher fat content and a more complex, concentrated flavor. As it renders, it releases a luscious, aromatic oil that adds unparalleled depth to pasta dishes, risottos, and gourmet appetizers. From Carbonara to Amatriciana, this authentic Italian specialty defines the essence of rustic elegance and culinary tradition.
Product Details
Origin: Italy (Region of Lazio)
Type: Dry-Cured Pork Jowl
Price: Market price (check in-store)
Condition: Cured and aged, ready to slice or cook
Weight: Varies (average 1.5–2 lbs)
Storage: Keep refrigerated at 36–40°F; wrap tightly after opening
Flavor Profile
Texture: Silky, tender fat with delicate, firm meat.
Taste: Savory, umami-rich, and lightly sweet with subtle herbal and peppery undertones.
Aroma: Deep, aromatic, and slightly nutty from extended curing.
Culinary Uses
Classic Pastas: Essential for authentic Carbonara, Amatriciana, and Gricia.
Gourmet Appetizers: Crisp thin slices and serve with aged cheese or crostini.
Cooking Base: Use rendered guanciale fat as a flavorful substitute for oil or butter in risottos or sautés.
Pairings: Excellent with fresh pasta, caviar, or creamy polenta for a decadent twist.
Pairing Suggestions
Condiments: Pecorino Romano, cracked black pepper, or balsamic glaze.
Wine: Chianti Classico, Barolo, or dry white Verdicchio.
Nutritional Benefits
Per 1 oz serving (approximate):
Calories: 170 | Protein: 6g | Fat: 15g | Sodium: 400mg | Iron: 0.5mg
Rich in monounsaturated fats and natural proteins — ideal for adding richness in moderation.
Sustainability & Sourcing
Sourced from small, traditional Italian producers who follow centuries-old curing techniques. Each pork jowl is carefully selected from responsibly raised pigs, seasoned naturally, and aged in climate-controlled cellars to ensure consistency and depth of flavor.
Frequently Asked Questions (FAQ)
Q: What is the difference between guanciale and pancetta?
A: Guanciale is made from pork jowl (cheek) and has a richer, more intense flavor, while pancetta is made from pork belly and is milder.
Q: Is guanciale ready to eat?
A: It is cured and can be eaten raw in thin slices, but is most often cooked to release its rich oils.
Q: Can I substitute bacon for guanciale?
A: While bacon works in a pinch, it lacks the authentic flavor and texture of true guanciale.
Q: How should I store it?
A: Wrap tightly in parchment or vacuum-seal and refrigerate; it keeps for up to 3 months unopened.
Q: Is it smoked?
A: Traditional Italian guanciale is not smoked — it’s dry-cured and air-aged for flavor purity.
The Guanciale – Cured Italian Pork Jowl brings the essence of Italy’s finest cured meats to your kitchen — authentic, flavorful, and deeply satisfying. Perfect for traditional recipes or modern gourmet creations, it’s a must-have for any true culinary enthusiast.
