Description
Spiced and Smoked Jowl/ Guanciale
Guanciale is cured in coriander, fennel, and black pepper. This classic cut for those in the know is then lightly cold-smoked for 20hrs before aging for a further 3 months.
Notes of Vanilla and a flavour like no other is what defines this cut of charcuterie that is truly for the aficionados (and also the only true cut for Carbonara…)
Read more about Tempus Foods here.
More whole muscle charcuterie here.
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