FREE RANGE GUANCIALE – DRY CURED

5,00

Our in house cured free range pork jowl, air dried in our salt chamber for 8 weeks.

We use Dermot Allens free range pork jowls, cure in a nitrate free cure for 7 days, rinse in white wine then air dry for 8 weeks.

Its texture is more delicate. Upon cooking, the fat typically melts away, giving great depth of flavour to the dishes and sauces it is used in.

Out of stock

Our in house cured free range pork jowl, air dried in our salt chamber for 8 weeks.

We use Dermot Allens free range pork jowls, cure in a nitrate free cure for 7 days, rinse in white wine then air dry for 8 weeks.

Its texture is more delicate. Upon cooking, the fat typically melts away, giving great depth of flavour to the dishes and sauces it is used in.

 

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