Cured Pork Guanciale
Made the traditional way from hog jowls for a staple of authentic Italian cooking, and recently repopularized by chefs such as Mario Batali. The skinned meat is cured in sea salt for a month, remove from the salt, seasoned with black pepper, coriander, rosemary and bay leaf, then air-dry to complete the cure. The result is a unique flavor that elevates any culinary preparation and is irresistible when sampled on its own. Use rendered as an ingredient in sauces and sautes for a delicious unctuous quality, or slice thin and wrap around meat for grilling. This long-lasting product also makes a fantastic pasta carbonara!Weights may vary, as this is a natural product.
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{"Date First Available": "June 5, 2012"}