Guanciale (Cured Pork Jowl) BlackFriday2020 Seared: Pat dry and sear

Seared: Pat dry and sear in hot oil or butter 1

much of it comes from Holstein cattle with minimal marbling and a thin fat cap

Want crispy skin

you can cook it to an internal temperature of 180°F

Guanciale (Cured Pork Jowl) BlackFriday2020 Seared: Pat dry and searThe Secret to Authentic Italian Pasta Guanciale is the traditional heart of Romes most iconic pasta dishescarbonara, amatriciana, and gricia. Cut from the whole pork jowl (the heavily marbled muscle beneath the pigs cheek), this cured meat offers a deeper, more aromatic flavor than bacon or pancetta. Hand rubbed with Sicilian sea salt and a classic blend of garlic, juniper berries, black peppercorns, bay leaves, nutmeg, and red wine, it is cured low