Jowl Bacon (Guanciale) – Cured Pork Jowl for Carbonara & Pasta Dishes

This is pork jowl, trimmed and cured in the style of traditional Italian guanciale — used in recipes like Pasta Carbonara, Bucatini all'Amatriciana, or simple tomato and pancetta-style sauces.

It has a rich, fatty texture with deep pork flavor, and it crisps up beautifully when sliced and rendered in a pan. This cut is hard to find in most markets, and we’re proud to offer it made from local Indiana pork.

Not smoked. Not heavily seasoned. Just cured and frozen for authenticity and ease of use.

~.5-.9 lb

Frequently Asked Questions

Q: Is this the same as pancetta or bacon?
Not exactly. Guanciale is made from pork jowl (cheek), not belly, so it has a richer texture and more delicate fat.

Q: Is this raw or cooked?
It’s cured but not fully cooked — render or cook it before eating.

Q: How do I use it?
Slice or dice, render in a pan, and use as the flavor base for carbonara, Amatriciana, or risotto. It’s also great chopped into beans or roasted vegetables.

Q: Is it smoked?
No — it’s unsmoked, cured jowl, traditional to Italian-style guanciale.