Iberian Guanciale (Medium)

Iberian Pork Jowl Guanciale   Handcrafted with herbs and spices

Key Features

- Excellent cut: We use Iberian pork jowl, a cut with the perfect ratio of marbling and lean meat.

- Natural seasonings: Only salt, thyme, rosemary, black pepper, and garlic   with no artificial additives to preserve a pure and authentic flavor.

- Traditional curing: The product matures for weeks with controlled temperature and humidity to achieve the optimal firmness, flavor, and aroma.

- Unique texture: When cooked, its fat melts elegantly, leaving a tender interior with a slightly crispy exterior.

- Culinary uses: Key to carbonara, amatriciana, gricia, and other authentic Italian recipes. It can also be sliced ​​thinly for charcuterie boards or used in stews to add depth.

How to store and use

- Store between 0 and 7 °C in the refrigerator, wrapped in sulfite paper or cling film, avoiding excess moisture.

- When opening, protect the cut surface with cling film or paper to prevent oxidation.

- When cooking, place it in a cold, dry pan, allow the fat to render slowly, and fry until golden brown and crispy. This rendered fat is an ingredient in itself, perfect for sautéing pasta or vegetables.

Why choose our guanciale?

This guanciale made from Iberian pork jowl stands out from other options (such as bacon or pancetta) due to its richer flavor, buttery texture, and authentic culinary character.

It is positioned as a gourmet product for lovers of Italian cuisine, professionals, and enthusiasts of fine cured meats.