San Giacomo Guanciale is a dry-cured Duroc pork jowl, cured with garlic, chilies, rosemary, and dried for at least two months. This is a great addition to sauces or in place of bacon or pancetta.  Used in the classic pasta dishes like Carbonara or Pasta alla Gricia. Guanciale’s fat has a rich porky flavor, making for a delicious pasta base. Sold as a 1 lb piece