Traditional cured pork jowl. An absolute must for creating authentic dishes like carbonara or Amatriciana. It has more fat than pancetta. The higher fat content melts wonderfully over pastas and sautees beautifully. This delectable, robustly flavored meat is seasoned on the surface, dried and aged for at least three months, a fundamental process which concentrates the flavors. Slice thin or dice and add to any dish. Eat it plain, put thin slices over warm bread as an appetizer, sauté in pan with onions, add to spinach or any other dish for amazing flavor.
Approximate weight .7 lbs.
