Guanciale al Pepe is an Italian cured pork jowl and an important ingredient in many Italian pasta dishes such as Spaghetti Carbonara, Bucatini al amatriciana and Pasta alla gricia.
Its flavor profile is not as salty as pancetta but it has a very delicate texture and its fat lends a marvellous flavor to any meal, especially pasta dishes.
Made in Italy
It can be eaten raw as part of a charcuterie board in small quantities
However, cooking and rendering the fat allows the Guanciale to shine more as its flavor resides in the fat. Aside from cooking it with pasta, it can be sauted with vegetables and other meats to add more flavor to the dish.
Consume within 3 days of opening
Keep refrigerated (4-6C)