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Guanciale rubbed with sea salt, black pepper, garlic and fresh herbs. Enjoy sliced thinly or use it to start off your next pasta sauce.
The jowl of family farmed pork should be thick and big. This is a muscle that never stops, as the pig is continuously rooting and eating. The jowl should be fatty, and lightly speckled with lean muscle. This is why it is the preferred cut for rendering to start any classic Italian pan sauce or pasta dish, like carbonara and amatriciana, for example. Due to its varied diet, size and extended length of aging, even though it is lightly and simply seasoned, our guanciale will have the most flavor of any you have ever tasted. We go the extra step of removing the inedible skin, and glands, which are bitter, so that you can use our guanciale right out of the package, from tip to tip, with no waste. Actually, it tastes so good, many people enjoy slicing it super thin and eating it directly out of hand, as a stand alone addition to your meat board!
Pork products are made with 100% Berkshire Pork, raised on family farms in southern Minnesota. They are never given antibiotics, no growth promotants or hormones, and always vegetarian-fed.