Guanciale

Guanciale from il porcellino salumi is air-dried uncured pork jowl, a simple Italian preparation that highlights the most flavorful part of the pig. Diced and rendered, it is the traditional foundation for several classic Roman pasta sauces.

At a glance

• Type: Air-dried uncured pork jowl
• Size: 12 oz or more each
• Style: Artisan, dry cured, Italian charcuterie
• Use: Cooking ingredient and charcuterie
• Preparation: Simple seasoning, traditional technique

Best for

• Pasta carbonara
• Amatriciana and gricia sauces
• Rendering for fat to cook vegetables
• Slicing thin for charcuterie boards
• Adding richness to soups and stews
• Wrapping around roasted poultry or game

How to use and pairings

Cut away the rind, dice into small cubes, and render slowly in a dry pan until the fat releases. Pairs with eggs, hard cheese, black pepper, tomato, and long pasta shapes.

About il porcellino salumi

il porcellino salumi is a small batch salumeria producing traditional Italian-style cured meats.