Pork jowl, or Guanciale, is a traditionally fatty cut, lightly speckled with lean muscle so it's no wonder that this is the preferred cut to start some of our favorite pasta dishes. Due to the pigs' varied diet, size of the jowl, and extended length of aging, this guanciale from Tempesta is extremely flavorful, ready to cook right out of the package (and with no waste). \n\nMost famously used in bucatini all'amatriciana, slice into thin chunks, dice or cut into thin strips, and sizzle away in a hot pan for a perfectly crispy addition to your sauces.\n\nCompany History:\nTempesta produces high-quality pork products made with 100% Berkshire Pork, raised on family farms in the Midwest. They are never given antibiotics, no growth promotants or hormones, and always vegetarian-fed. A son of an Italian family who has been curing salami for five generations, founder Tony Fiasche focuses on natural, responsible, and heritage products produced according to decades of experience.
