Kolikof® Caviar & Gourmet
Italian Dry-Cured Pork Jowl (Guanciale) - Approx 2lbs
Italian Dry-Cured Pork Jowl (Guanciale) - Approx 2lbs
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DISTINCTIVE QUALITIES: Italian Dry-Cured Pork Jowl (Guanciale) is a traditional delicacy known for its rich, savory flavor and melt-in-your-mouth texture. This premium 1lb package features authentic, hand-cured pork jowl, seasoned with a perfect blend of spices and herbs. Its distinctive taste and tender texture make it an ideal ingredient for classic Italian dishes, adding depth and a delicious umami flavor to any meal.
BEHIND THE PRODUCT: Our Guanciale is crafted using time-honored Italian methods, sourced from high-quality pork jowl and seasoned with a blend of salt, pepper, and aromatic herbs. It undergoes a meticulous curing process that enhances its flavor, resulting in a product that’s essential for authentic Italian cooking. Perfect for pasta classics like carbonara and amatriciana, this guanciale offers a rich, traditional flavor that’s unparalleled.
SERVING SUGGESTIONS: Slice the guanciale into thin strips and cook over medium heat until the fat renders and the pieces turn golden and crispy. Use it as the base for a classic Pasta Carbonara—combine the crispy guanciale with egg yolks, Pecorino Romano cheese, and freshly ground black pepper. Toss with al dente pasta for a creamy, savory dish that highlights the rich flavor of the guanciale.
WEIGHT: approx. 2lbs
COUNTRY OF ORIGIN: Italy
STORAGE: Cured. Ready to eat. Keep refrigerated. Best consumed within a week after opening.
INGREDIENTS: Pork jowl, salt, pepper, spices, and herbs.
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Took a week to ship, didn't respond back to emails. Sent only 1 Guanciale when I ordered 2. Now I have to protest through my credit card. I would not recommend!
Never received package , contacted Jim but slow to answer and adjus. Very frustrating to work with.
Still missing my refund.
Guanchali is port cheek, not jowl. "Guancha" means cheek. It is more fat than lean, while the jowl is a bit more lean than fat. The guancha features a very dense, smooth white fat that accepts the traditional flavors of salt, pepper, rosemary and thyme. It is massaged and rubbed with this cure mix several times over two to three weeks before then hanging to dry and age, being moved from warm storage to cold storage several times over months. It is never smoked. When the curing process is complete it very much resembles an american smoked/cured pork belly or country ham, although much smaller and triangular in shape. It is the favored (read "required") cut used for carbonara and amatriciana.
Ham Lover went above and beyond to get the product to me in the correct quantity and on time. Would definitely order again!
High quality Guanciale made for incredible traditional Carbonara. Not an easy ingredient to get in normal supermarkets. Sometimes to make the best food you have to start with the best ingredients