Guanciale Volpi
Guanciale represents the cheeks of the pork, or simply the “pork jowl”. The pork cheeks are salted and left to rest for four to five days for curing before it is washed, dried, and sprinkled generously with fresh ground pepper and pepperocino. After spending at least 3 months in an aging room, the Guanciale is ready to be served. Found throughout Lazio and Abruzzo, this delicacy features prominently in a number of regional pasta preparations, including amatriciana, carbonara, and gricia.
Suggestion: Dice thick slices, saute to caramelize, add to pasta sauces and recipes.
4 pound (1.8 kilogram) - WEIGHT APPROXIMATES
Ingredients: Pork jowl, sea salt, sugar, spices, natural flavoring
Packaging: Vacuum-sealed Plastic
Aging: 3 months
Product of U.S.A.
CALIFORNIA PROPOSITION 65 WARNING:
This product may contain chemicals known to the State of California to cause cancer and/or birth defects as well as other reproductive harm. For more information please go to www.p65warnings.ca.gov/food