Uncured Cubed Guanciale

A Classic Old World Italian Whole Muscle Fat cut into lardons for cooking or Seasoning. Marinated in Fresh Herbs, Sea Salt and covered in Orange Zest, it is then slowly cured and dried for 6 weeks in our curing cave. This Diced Pork Jowl is classically used in Carbonara and can be used for Pizza, Pasta, or Sauces and pairs wonderfully well in all cooking that requires an authentic buttery pork richness to the dish. You can pair this buttery richness with big bold Chianti and Borollos for the win!