The chef team of our Rancho cookhouse teamed up with our friends at Omnivore to create an at-home guanciale (salted pork jowl) kit. We paired their craft salt blend with our Llano Seco pork jowls to bring you a kit and accompanying recipe to make your very own guanciale. After a heavy coating of salt and some patient waiting your guanciale will be ready for weeknight meal magic.
Charlie loves to add his homemade guanciale to pasta carbonara. Or try and assemble a quick bruschetta: toast up some crusty bread, scrape it with a raw garlic clove, top with diced tomatoes (when in season), thinly sliced guanciale, and finish with a splash of olive oil. Learn how to cure your own guanciale with our recipe here.
Total weight: Approx. 1.7lbs jowls, frozen, 6 oz Omnivore salt