Guanciale is the fatty cut from the sides of the pig’s head called jowl. Though many consider it interchangeable with belly meat, the jowl has unique qualities that make it as suitable eaten thin sliced and out of hand, as well as used to start a pan sauce or soup. Because the pig is chewing all day long, the muscle is worked more than the belly. This means that it has more active fibers, giving it lots more flavor. Due to the berkshire’s ability to store fat with its lean muscle, the guanciale will melt in your mouth if eaten out of hand. For the same reason it is superior to any pancetta in rendering for a dish because the fat within those meat fibers, not found in belly meat, will also break down. In the finished dish, this means there will be fewer hard, dessicated lean bits of meat. Instead, each taste of guanciale will yield to the chew, and again release more flavor with every bite. That is why guanciale is the preferred salumi for use in dishes like pasta all’ amatriciana, carbonara, and gricia. NDUJA ARTISANS SALUMERIA Made with hertitage Berkshire and Duroc pork jowl spiced with fresh herbs, Tellicherry pepper, garlic, fennel pollen, and a pinch of Calabrian pepper. An NA best seller! No nitrites or nitrates added except those naturally occurring in sea salt and celery powder. Made with Heritage pigs raised on family farms without antibioticsor hormones, ever. Always vegetarian-fed.
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