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Guanciale - Cured Hog Jowl
Guanciale - Cured Hog Jowl

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***Refrigerated item***
Our Price: $4.95

Stock Status:In Stock


Guanciale is named after guancia, Italian for cheek and it comes from the hog's jowl while most pork bacon products comes from the belly. Guanciale is unsmoked and cured for three weeks with salt, pepper and rosemary. With a stronger flavor than pancetta it is traditionally used in dishes like Bucatini all'amatriciana and Spaghetti alla carbonara.

Origin: U.S.A.

Average Rating: 5 of 5 Total Reviews: 3 Write a review »

  0 of 0 people found the following review helpful:
reiew April 19, 2016
Reviewer: Carmelo salpietro from Brick, NJ United States  
The best i give 10

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  0 of 0 people found the following review helpful:
Revising my review March 8, 2016
Reviewer: Michael McIlwain from Apollo, PA United States  
I wrote an earlier review on guanciale that I bought from Olio and Olive that was well, less than complimentary. I did, however,  try it for my bucatini all'amatriciana and it actually turned out excellent. To be honest it was the best I've made so far. I was originally concerned about that the guanciale was too lean compared to the kind you can get in Italy and wouldn't render sufficiently but that ultimately turned out to not be a problem after all. I thought the heavier seasoning on the exterior might overpower the sauce but that turned out to be fine. I haven't tried it yet for my pasta alla gricia or carbonara but I'm feeling more optimistic now. Sorry Olio & Olive I judged your product too soon.

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  0 of 1 people found the following review helpful:
Best guanciale in the U.S.!! February 24, 2015
Reviewer: John Nelson from Des Moines, WA United States  

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