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Guanciale - No Nitrate (Cheek Bacon)

We've been raising pigs for over a decade. Our very first butcher day, we went out on a limb and cured the jowls to bacon. The result was the most delicious, lip-smacking bacon we've ever had. Ever since then, we've been making Guanciale, the Italian term for cheek bacon with our simple bacon recipe - only the cut is different. No nitrates, just Himalayan salt, organic brown sugar and pepper. Perfect for carbonara, or any other recipe that calls for bacon or pancetta - really, any meal - fry it up with eggs and you won't be disappointed.

 

    1. Himalayan Sea Salt
    2. Organic Raw Sugar
    1. BLT (or GLT, as we call it)
    2. In carbonara
    3. Fried up in a skillet
    1. Wine: Valpolicella
    2. Beer: Saison
    3. Cheese: Fontina