| Guanciale/ Cured Hog Jowl |
| Copyright © 2004-2010 Olio&Olive US. All rights reserved. Reciprocal links Privacy Shipping terms About us Contact us Resources |
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.
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.
>> Refrigerated shipping option required at checkout
| Guanciale Approx. 2lbs Web price $24.90 |
Final sale on this item
| 3 packages 10%OFF 6 packages 15%OFF |
| Guanciale Approx. 0.25lbs Web price $3.95 |
Final sale on this item
Your order will be shipped refrigerated
1-2 business days (USA only) within two
business days. Flat rates are charged for
shipping and handling.
Please note that this is a very delicate and
temperature sensitive product and we can't
accept returns..
Final sale on these item
1-2 business days (USA only) within two
business days. Flat rates are charged for
shipping and handling.
Please note that this is a very delicate and
temperature sensitive product and we can't
accept returns..
Final sale on these item
| 3 packages 10%OFF 6 packages 15%OFF |
|
 |  |  |  |  |  |
They're great! Good pre-delivery communication;
prompt and courteous and knowlegeable response
to my post-delivery query. Extremely pleased with
the products I ordered. I will be a repeat customer.
More Reviews
prompt and courteous and knowlegeable response
to my post-delivery query. Extremely pleased with
the products I ordered. I will be a repeat customer.
More Reviews