If you love bacon and pancetta, you definitely have to have a taste of Guanciale. Made from the jowl or cheek of the pig, Guanciale has a flavor that is more pronounced, bolder and fattier than bacon. Perfect to use in a pasta for the Italian classic, pasta amatriciana.
1 - 2 of 2 products:
from United States
by Niman Ranch
Made from cured pork jowls, Guanciale is like a supercharged version of bacon - richer, porkier, more delicious.
by Salueria Biellese
Similar to bacon but with a much richer flavor, Guanciale is perfect for to make a classic Pasta all'Amatriciana.