Maestri Guanciale Iberico (Dry-Cured Pork Jowl)

Maestri is a journey across Europe. We start in Italy, more precisely in Parma, where it all began, and from Parma we will take you across the most beautiful regions of Italy, Spain, France, and Germany to bring you a taste of the finest, carefully selected deli meat specialties. In 2014, we came to the U.S. with our dream to offer American consumers the best selection of authentic European deli meats. Guanciale Dry-Cured Pork Jowl is seasoned with black pepper. Authentic Italian Guanciale is a specialty from the Umbria and Lazio regions, characterized by its tenderness and very special flavor. It is made from first choice pork jowl, then salted, flavored and slow-cured for approximately 3 months. It is frequently used as an ingredient for famous Italian pasta recipes, like Carbonara and Amatriciana, it is a gourmet substitute to pancetta and, cut very thin it will just about melt over vegetables for a unique mouth-watering taste.