UNCURED SHELF STABLE PORK JOWLS - With a slightly softer texture than pancetta, guanciale is the key ingredient in an authentic pasta carbonara. The jowl is the fattiest working muscle, used anytime the pig is eating, so it brings the most pork flavor of any fatty cut of pork. This is the secret to achieving authentic flavor in any Roman pasta dish. Pork jowl cured with fresh herbs, black Tellicherry pepper, garlic, fennel pollen, and a pinch of Calabrian pepper. Made with heritage Berkshire and Duroc pigs raised on family farms in southern Minnesota.
This is a placeholder block. Replace with real content.
This is a placeholder block. Replace with real content.
This is a placeholder block. Replace with real content.