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Guanciale
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Guanciale
Guanciale
Guanciale is made using pork jowl - guancia is Italian word for cheek. This triangular cut is comprised of pure, white fat, streaked with veins of lean, red meat. The guanciale is salted and left to rest for 1-2 weeks. The meat is then washed, dried and sprinkled generously with freshly ground pepper and hung to dry. After spending at least 3 months in an aging room, guanciale is ready to be served. Salumeria Rosi’s guanciale comes from beautifully large and very happy Red Waddle
and Berkshire pigs.
Avg. Weight: 1.5 lbs.
Details
SKU
SKU63
Our price:
$
24.00
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