Guanciale (Pork Jowl) – Artisan-Cured, Aged 30+ Days

Rich, aromatic, and deeply flavorful, Guanciale (pork jowl) is a traditional Italian-style cured meat made right here in the USA, following time-honored techniques from Emilia. Known for its high fat content and melt-in-your-mouth texture, it’s a cornerstone ingredient in authentic carbonara, amatriciana, and ragù—and an unexpected star on charcuterie boards. Each cut is seasoned with garlic and a proprietary blend of spices, then dry-aged for a minimum of 30 days, developing a beautifully firm texture and layered flavor. Perfect For: Pasta classics like carbonara and amatriciana Wrapping roasts or stuffing savory meat rolls Serving with cheeses, pickles, and crusty bread Pairing with eggs or enjoying simply toasted Crafted in the USA using Italian curing traditions, this guanciale delivers bold flavor and gourmet versatility with every slice.