Guanciale is the Italian dry-cured pork jowl — deeply savory, marbled with rich fat, and bursting with flavor that can only come from slow curing and high-quality, pasture-raised pork.

Unlike bacon, guanciale is unsmoked and cured simply with sea salt and vegetable powder. Then it is dried. Concentrating the complex flavors of quality pork letting the natural depth of the meat shine.

Our guanciale is made the old-fashioned way, using pork jowls from our pasture-raised, non-GMO, antibiotic-free pigs. No shortcuts. Just clean ingredients, time, and tradition. From pasture to plate, this is a delicacy born from respect—for the animal, the process, and the meal it transforms.

How to Use It:

• Classic Carbonara: Guanciale is the key to an authentic Roman carbonara. Slice it into lardons, render it slowly until crisp, and toss with egg, pecorino, and hot pasta. No cream needed—just rich, silky magic.
• Flavor Bomb in Beans or Greens: Chop and sauté to infuse a pot of white beans, collards, or lentils with a soul-warming umami that only comes from real cured meat.
• Add to Pizza or Flatbread: Paper-thin slices crisp up beautifully in the oven. Try it with ricotta and arugula.

Keep a piece in your fridge like they do in Italian farm kitchens. A little goes a long way.