Guanciale is dry-cured pork jowl. It has a slightly salty and rich pork flavor which is traditionally used to enhance the flavors of southern Mediterranean cuisine. It’s considered a key ingredient for three of the four Roman pastas – Gricia, Carbonara and Amatriciana. This classic guanciale has no additional spices mixed in with the salt in order to highlight the nuanced and delicious flavors derived from the dry-cured acorn-fed pork itself. Piece 1.1lb minimum.