Guanciale (Pork Cheek) with Black Pepper - Approx. 2 lbs. | Frank & Sal
$ 36.98
Levoni Guanciale, Italian Pork Jowl with Black Pepper
Free Shipping
Levoni Guanciale
100% Italian Pork
Rindless
Approx. 2 lb Piece
Levoni Guanciale is Italian pork jowl seasoned with black pepper and used in classic Roman cooking. Rich, savory, and easy to slice, this rindless guanciale is a natural choice for Carbonara, Amatriciana, Gricia, pizza, eggs, and antipasto.
Why Guanciale Makes Better Roman Pasta
Guanciale brings a deeper pork flavor than ordinary bacon because the fat slowly melts into the pan as it cooks. That rich base is one of the reasons traditional Roman pasta dishes taste so simple but so full.
Use it in smaller amounts and cook it gently. The goal is flavor, not just crispness.
Rindless, Fully Cooked, and Ready to Use
This piece is steamed, fully cooked, and sold without the rind, so there is no tough outer skin to trim away. Cut it into cubes, strips, or thin slices depending on the recipe.
Product Details
- Product: Levoni Guanciale with Black Pepper
- Cut: Italian pork jowl
- Pork: 100% Italian pork
- Style: Rindless guanciale
- Preparation: Steamed and fully cooked
- Approximate size: 2 lb piece
- Best uses: Carbonara, Amatriciana, Gricia, pizza, eggs, soups, sandwiches, and antipasto
Frank and Sal tip: Start guanciale in a dry pan over medium-low heat. Let it cook slowly at first, then raise the heat only if you want the edges a little crisp.
Best Ways to Use Guanciale
- Carbonara: pair with egg, Pecorino Romano, black pepper, and pasta.
- Amatriciana: use with tomato, pasta, and grated cheese.
- Pizza: add small pieces before baking for bold pork flavor.
- Antipasto: serve thin slices with cheese, olives, and crusty bread.
Guanciale Questions
Q How much guanciale should I use?
A A small amount is usually enough, especially for pasta. The flavor is rich, so you do not need to use it like a large serving of meat.
Q Should guanciale be crispy?
A For pasta, lightly crisp edges are enough. If it gets too hard, it can take over the texture of the dish.
Q Can I freeze guanciale?
A Yes. Cut it into smaller portions, wrap tightly, and freeze what you will not use right away. Thaw in the refrigerator before slicing or cooking.
Q What does guanciale pair well with?
A It pairs well with pasta, eggs, tomato sauce, Pecorino Romano, Parmigiano Reggiano, roasted vegetables, crusty bread, and Italian cheeses.