Guanciale Tuscan Style – Dry Cured Pok Jowl
- Nutrition Information
- Ingredients
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So rich in flavor that it becomes the ideal secret ingredient for savory and aromatic sauces, guanciale (pork Jowl) is not only excellent in the preparation of carbonara, amatriciana, ragù, or a soffritto, but it will play the starring role in charcuterie and cheese boards.
Aromatic, delicate, and with a firm texture, its preparation involves a surface treatment with garlic and seasoning with a spice blend, followed by a minimum aging of 30 days.
How could you not pair it with eggs for a delicious and nutritious dish? You can wrap your roast in a few slices of guanciale or create small and tempting rolls, but we recommend trying it simply on a slice of bread, preferably lightly toasted.
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