Available in 8oz Pieces / Pork
No self respecting Italian chef would use bacon for their carbonara- it's guanciale or nothing. We cure all-natural Duroc pork jowls rubbed with garlic, black pepper, and Aleppo pepper for a taste of central Italian cooking made right here in the States. Dice it up and render it down as a base for soups, stews, and hearty pasta dishes (sugo all'amatriciana anyone?) Pan fry lardons and add to a salad. Or keep it simple: slice it thin and serve it crudo at room temperature on warm bread.
The next time you make carbonara at home (or if you want to get wild, gricia), make sure to use MeatCrafters Guanciale for an authentic dish bursting with flavor!