De Palma
De Palma Guanciale Cured Pork Jowl
De Palma Guanciale Cured Pork Jowl
Guanciale is cured pork jowl from De Palma, and its fat renders down into the base of a carbonara or amatriciana. Pork guanciale suits pasta, beans and braises. Crisp the fat edge first, then slice into pan or grill.
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Product Description
Product Description
Guanciale is cured pork jowl, the cut Roman cooks reach for when carbonara or amatriciana is on the stove. This De Palma pork guanciale is richer and more savoury than bacon, with fat that renders down to a silky, seasoned base. It's in our smallgoods range for anyone after pork jowl in Australia.
Cooking & Temperature Guide
Cooking & Temperature Guide
Slice it into thick batons or cubes and start them fat-side down in a cold pan over medium heat. Render the fat strip on its edge first to crisp it up, then cook 4 to 5 minutes a side. Pull at 63°C to 65°C and rest for 5 minutes. Want something milder and smokier? Try our free range middle bacon, or ask our pork butcher counter for advice.
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