Guanciale Jowl Bacon
The jowls are sea-salt preserved, seasoned with a delicate blend of garlic and black pepper. Then it is aged and air-dried for a minimum of 3 months with skin intact. You can eat as charcuterie (uncooked) or cooked—but please do not crisp it. If cooked, do so only to the point of a lightly golden caramelization. Pairs with aged cheddars and olives.