Cured jowl (guanciale) is an italian cured meat prepared from pork jowl. It’s a rich fatty cut from the chin of the pig. It’s salted and cured following the tradition.
This meat is very tender and succulent.
Weight Cured whole: 1,7 – 1,8 kg. Weight slice of cured jowl: 0,8 – 0,9 kg. Dressing: salt and spices. Seasoning: 5-6 months. Preservation: refrigerator.
