Guanciale- Volpi (approx 0.25 - 0.30lbs)
Guanciale is a dry cured pork jowl. Volpi’s version is very savory and aromatic; seasoned with salt, pepperoncino and spices. It’s flavor is fuller and richer than other pork products, such as bacon or pancetta, and it’s texture is more delicate. The fat melts in to the dish, giving a great depth of flavor to the sauces it is used in. It is a specialty of Lazio (Rome), and is traditionally used in pasta all’amatriciana, spaghetti alla carbonara and other roman dishes.