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vermont raised cured pork jowl guanciale
8 oz


8 oz

Guanciale is an Italian style cured meat made from pork jowl. It is unsmoked and used cooked, lending a rich, salty, fatty note to pasta, sauces or beans.

Pork Jowl, Salt, Sugar, Red Pepper Flakes, Black Pepper, Sodium Nitrate, Coriander, Fennel, Aniseed
Storage Tips

Fully dry-cured, will keep in the refrigerator for up to one year.

Babette's Table, Plainfield, VT

Babette's Table uses slow fermentation techniques and small batches to create European style flavor, and only sources pork from local, family run farms.

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