Guanciale (Cured Pork Jowl) BlackFriday2020 Serve over creamy mashed potatoes

Serve over creamy mashed potatoes

much of it comes from Holstein cattle with minimal marbling and a thin fat cap

Seared: Pat dry and sear in hot oil or butter 1

nutty flavor of authentic Spanish Ibérico pork with the Ibérico Pitmaster Sampler — a curated collection built for serious grillers

Guanciale (Cured Pork Jowl) BlackFriday2020 Serve over creamy mashed potatoesThe Secret to Authentic Italian Pasta Guanciale is the traditional heart of Romes most iconic pasta dishescarbonara, amatriciana, and gricia. Cut from the whole pork jowl (the heavily marbled muscle beneath the pigs cheek), this cured meat offers a deeper, more aromatic flavor than bacon or pancetta. Hand rubbed with Sicilian sea salt and a classic blend of garlic, juniper berries, black peppercorns, bay leaves, nutmeg, and red wine, it is cured low