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1732 Guanciale

Cured pork jowl rubbed with black pepper.

Quick Overview:

Unctuous and silky – the sexier version of bacon. If it ain't Guanciale, it ain't Bucatini all'Amatriciana.

Quick Facts

Origin: Pennsylvania, United States
Animal Type: Pig
Size: 1 lb.   

The Flavor Experience

Smoother and more lush than bacon, as it is made with the rich, fatty cut of pork jowl.  Cured simply with a mix of herbs and spices, the pork flavor comes through with all of the savory notes.

The Story

Ari Miller founded 1732 Bacon in 2013, and in less than two years he has come to dominate the local bacon scene. There are many reason for this: the quality is exceptionally high, he is committed to sustainable practices and heritage pork and he knows how to network. However, most importantly, he and his family are great people. His wife, Elise, and their daughters, Sasha and Pearl (who he lovingly refers to as Spawn 1 and Spawn 2), all help out. They help produce the bacon, they make deliveries and they work demos. This is a family that we love to support. The fact that the product is amazing is just the icing on the cake.

Usage Tips

Guanciale is traditionally used in Bucatini all'Amatriciana, but you can really use it in lieu of bacon in any application.  Render the fat and use it to cook just about any vegetable, or make a roux from it as a base for mac and cheese sauce.

Full Description
$25.00
/ 1 lb.

Goes Well With

Product Description

Unctuous and silky – the sexier version of bacon. If it ain't Guanciale, it ain't Bucatini all'Amatriciana.

Quick Facts

Origin: Pennsylvania, United States
Animal Type: Pig
Size: 1 lb.   

The Flavor Experience

Smoother and more lush than bacon, as it is made with the rich, fatty cut of pork jowl.  Cured simply with a mix of herbs and spices, the pork flavor comes through with all of the savory notes.

The Story

Ari Miller founded 1732 Bacon in 2013, and in less than two years he has come to dominate the local bacon scene. There are many reason for this: the quality is exceptionally high, he is committed to sustainable practices and heritage pork and he knows how to network. However, most importantly, he and his family are great people. His wife, Elise, and their daughters, Sasha and Pearl (who he lovingly refers to as Spawn 1 and Spawn 2), all help out. They help produce the bacon, they make deliveries and they work demos. This is a family that we love to support. The fact that the product is amazing is just the icing on the cake.

Usage Tips

Guanciale is traditionally used in Bucatini all'Amatriciana, but you can really use it in lieu of bacon in any application.  Render the fat and use it to cook just about any vegetable, or make a roux from it as a base for mac and cheese sauce.

SKU: CHAR085

Straight From the Monger’s Mouth
"I love Guanciale. There is something about the jowl that produces a richer, lusher fat than what is found in pork belly. I cube this up and use it to start pasta sauces all the time." — Hunter F., CCP & Overall Cultured Chap
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