Guanciale (Pork Cheek) with Black Pepper - Approx. 2 lbs. | Frank & Sal
$ 45.95
Levoni Guanciale | Italian Pork Jowl | Approx 2 lb | Cooked & Rindless
Free Nationwide Shipping Levoni Guanciale Castellucchio, Italy
At a Glance
Product Levoni Guanciale
Origin Castellucchio (Lombardy), Italy
Cut Pork Jowl
Style Rindless & Fully Cooked
Weight Approx. 2 lbs
Common Questions
Q Is guanciale required for traditional carbonara?
A Yes, authentic Roman carbonara relies on the rich, rendering fat of guanciale rather than ordinary bacon to build the base of the sauce.
Q Are you supposed to cook guanciale until it is crispy?
A No, guanciale should be cooked gently over medium-low heat. The goal is to melt the fat and lightly crisp the edges without making the meat tough.
Q Can I freeze portions of guanciale?
A Yes, this cured pork jowl freezes very well. Cut the piece into smaller, recipe-ready blocks, wrap them tightly, and thaw in the refrigerator before use.
Italian Guanciale
Produced in Castellucchio within the Lombardy region of Northern Italy, Levoni Guanciale is a premium pork jowl that has been steamed, fully cooked, and rubbed with coarse black pepper. Harvested from 100% Italian pork, this rindless cut eliminates tough outer skin and provides an effortless slicing experience for classic Roman cooking like Carbonara, Amatriciana, and Gricia.
Frank and Sal ships this fully cooked, rindless Levoni guanciale nationwide. Order the approximately 2 lb piece online. Shipping is free.
Nutrition Information & Allergens
- Serving Size: 1 oz (28g)
- Primary Fats: High in monounsaturated fats (oleic acid), which render perfectly for pasta sauces.
- Ingredients: Italian Pork Jowl, Salt, Black Pepper, Natural Spices.
- Preparation: Pre-steamed and ready to slice.
Best Ways to Use Guanciale
- Carbonara: Pair with egg yolks, Pecorino Romano, black pepper, and pasta.
- Amatriciana: Use with crushed tomatoes, pasta, and grated cheese.
- Pizza: Add thin strips before baking for bold, savory pork flavor.
- Antipasto: Serve thinly sliced alongside sharp cheeses, olives, and crusty bread.
Pasta and Cheese to Serve with Guanciale
Pair your guanciale with Vallillo Linguine or Granoro Attilio Paccheri No. 136, and finish your pasta with Locatelli Pecorino Romano.