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” Fermentation is by inoculation
Add 2 tablespoons of oil onto a frying pan / skillet and heat for 3 minutes
This wine will have a long and compelling evolution
succulent and juicy with every bite
General olive oil for cooking
(NITRATE FREE) Guanciale (Cured Pork Jowl, Chilled) – 400–450 g wagyu ” Fermentation is by inoculationGuanciale is a type of cured meat made from pork jowls or cheeks. The pork jowls are typically salted and seasoned with black pepper, nutmeg, and other spices, then left to cure for several weeks. The resulting meat has a unique, rich and robust flavor, with a tender texture and high fat content. Guanciale is often used as a flavoring in dishes such as pasta all'amatriciana, spaghetti carbonara, and pasta alla Gricia. It has a stronger flavor than
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