Iberian Jowl Guanciale - Handcrafted with herbs and spices Main characteristics - Excellent cut: we use Iberian pork jowl, a piece with the right proportion of infiltrated fat and lean meat. - Natural seasonings: only salt, thyme, rosemary, black pepper, and garlic - without artificial additives to preserve a pure and authentic flavor. - Traditional curing: the product is matured for weeks with temperature and humidity control to achieve the optimal firmness, flavor, and aroma. - Unique texture: when cooked, its fat elegantly melts and leaves a tender interior, with a slightly crispy exterior. - Gastronomic uses: key for carbonara, amatriciana, gricia, and other authentic Italian recipes. It can also be thinly sliced for charcuterie boards or used in stews for depth. How to store and use - Store between 0 and 7 °C in the refrigerator, wrapped in Sulfito paper or plastic wrap, avoiding excess moisture. - When opening, protect the cut part with plastic wrap or paper to prevent oxidation. - When cooking, place it in a cold pan without oil, let its fat melt slowly, and fry until golden crispy; the resulting oil is an ingredient in itself, to sauté pasta or vegetables. Why choose our guanciale? This Iberian jowl guanciale stands out from other options (such as bacon or pancetta) for its deeper flavor, buttery texture, and culinary authenticity. It is positioned as a gourmet product for Italian cuisine lovers, professionals, and charcuterie enthusiasts.