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Meats/Seafood, Cured Sausages
Made the traditional way from hog jowls for a staple of authentic Italian cooking, and recently repopularized by chefs such as Mario Batali. The skinned meat is cured in sea salt for a month, remove from the salt, seasoned with black pepper, coriander, rosemary and bay leaf, then air-dry to complete the cure. The result is a unique flavor that elevates any culinary preparation and is irresistible when sampled on its own. Use rendered as an ingredient in sauces and sautes for a delicious unctuous quality, or slice thin and wrap around meat for grilling. This long-lasting product also makes a fantastic pasta carbonara!
Contains TWO jowls. Weights may vary, as this is a natural product.
Melts in your mouth
By MWorld from Madison, WI on 5/18/2008
Pros:
All Natural, Flavorful, High Quality, Tender
Best Uses:
Entertaining, Pasta Dishes
Describe Yourself:
Foodie
Bottom Line:
Yes, I would recommend this to a friend
Comments about Cured Pork Guanciale:
I made a simple Carbonara variant with this product and the cubes fried up crispy on the outside and melt in your mouth tender on the inside. Heavenly.
This is definitely a "wow the crowd" ingredient.
I should note that my two packages were well over the baseline weight for the product, so I essentially received an extra pound for free. Thanks iGourmet!
Great alternative to bacon in cooking.
By Tom from Plymouth, MA on 5/4/2008
Pros:
All Natural, Flavorful, High Quality, Tender, Versatile
Best Uses:
Cooking sauces
Describe Yourself:
Foodie, Simple Tastes
Bottom Line:
Yes, I would recommend this to a friend
Comments about Cured Pork Guanciale:
Great for adding to various simple sauces. Also spice up vegetable dishes.