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Product Description
This classic Italian charcuterie is an old-world staple. Guanciale is pork jowl cured with an herb rub and hanged dried. Traditionally used in many pasta sauces, we highly recommend it as a bacon alternative – slightly firmer, a bit sweeter and more pronounced with herb accents.
Product Reviews
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Living high on the Hog!
Posted by Kit on 25th Jan 2012
As the description says, this is a great bacon alternative. Great in sauces, or in recipes calling for pancetta or bacon (rolled around scallops or chicken livers for an extra special rumaki! If you have a special recipe calling for guanciale, this is the stuff to get!
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