Guanciale is the Italian word to
describe a cured pigs jowl. It's the traditional ingredient in
Spaghetti Alla Carbonara but it can be used in many other dishes too. Check out this fettuccine recipe for how to make a quick and easy pasta dish using guanciale.
Thinly sliced you can wrap it round fish or chicken breast to add flavour and aid moisture retention. We also use it for our avocado and bacon bites.
Chop it into lardons, pan fry for a couple of minutes until crisp and you've got a tasty finish to a gourmet salad or why not simply add some to your scrambled egg in the morning?
We dry cure the jowl for 4 days in our sweet cure (with a few added spices) and turn it each day. The jowl is then air dried in a carefully controlled temperature and humidity for 3 weeks until it is ready for consumption. The air drying serves two purposes:-
By request we can then finish off the product with a light smoke.
We supply either as whole cheeks, thinly sliced or as chopped lardons. In all cases the product is vacuum packed.
As with our air dried bacon the cure we use is blended without the use of salt petre of potassium nitrite. That said, we do not describe this product as nitrite free. There are additional spices and vegetable seeds in the cure blend some of which may contain naturally occurring nitrite but what we can say is that these seeds are used specifically to maintain traditional flavouring and not to add nitrite "through the back door".
Please appreciate that demand can fluctuate considerably and it's a long process to create the finished article so despite using our best intentions to always have stock available, sometimes we do run out.
We use an ambient overnight courier to deliver our produce and keep it chilled using gel packs and sustainable natural wool fleeces. Of course the cost of the packaging has to be factored into the total cost of the produce ordered so our pricing is based on individual order quantities.
To find out more about this product or any other product made by Que Fresco, please call Paul on 07814 500755 or fill out the rapid response form below.
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