Guanciale is jowl, and jowl fat is different. It’s softer than belly fat and renders slower, which is why it coats pasta the way pancetta never quite manages. We cure ours with fresh herbs, black Tellicherry pepper, garlic, fennel pollen, and just enough Calabrian pepper to notice.

Dice it, start it in a cold pan, and let it go slow. What’s left in the pan is the base for carbonara, amatriciana, and gricia. It’s also very good crisp and scattered over eggs.

Made with heritage Berkshire and Duroc pork.

Want the belly instead? Our Pancetta Tesa is cured with a similar rub.

1 each / 1.00 lb. approx. or greater.

Ingredients: Pork jowl, sea salt, cultured celery powder, wine, spices, garlic