Cut: Jowl of sow
Technique: jowl of pork with cheek muscle removed. Cured for 2.5 weeks, cold smoked over chestnut wood and aged for a minimum of 6 months
Origin: UK, Suffolk
Tasting Notes: Sweet, nutty with a vanilla not finishing with a defined chestnut smoke flavour
Cured jowl of black pig, robustly spiced and cold smoked, aged 3 months. This is for real charcuterie lovers - one for the purists, this is the jowl with the cheek muscle removed which is cured and spiced with fennel and coriander seed before being smoked and then aged. Traditionally the product used in carbonara, we feel this is a product that needs to be on any charcuterie platter as it delivers the greatest amount of pork flavour.
It is also perfect for adventurous cooks that are looking to elevate their dishes and marries beautifully with fish, shell fish and vegetables.
Jowl / Guanciale (150g)
INGREDIENTS: Pork, Salt, Black Pepper, Coriander seed, Fennel seed, Sodium Nitrite