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🥓 Elevate your pasta game with Italy’s finest guanciale – don’t just cook, create legend!
Alma Gourmet Guanciale is a premium, dry-cured pork jowl imported directly from Italy, weighing approximately 6 oz (170 g). Crafted using traditional Italian curing techniques, it offers rich marbling that crisps beautifully, making it indispensable for authentic Carbonara and Amatriciana dishes. Vacuum-sealed for freshness, this specialty meat adds depth and gourmet flair to a variety of recipes, from pasta to charcuterie.
| Asin | B09JHBJHT1 |
| Best Sellers Rank | #90 in Bacon |
| Item Weight | 8.11 ounces |
| Manufacturer | Salumificio San Carlo |
| Units | 6 Ounce |
User
Don’t listen to the haters. This is great. From someone who actually knows..,
I lived in Italy and amatrciana was one of my favorites. I’ve been struggling for years to replicate it, with inferior, American pancetta. I made the best amatriciana of my life (since Italy) tonight, with this product.All these people going on about how it was delivered without ice, etc. are full of it. They have no idea what they are talking about. Who cares about delivered warm or frozen? It’s vacuum sealed. If it isn’t spoiled and it makes amazing food, is that really important? The opposite response of, heck no, would be laughable.It’s great. Buy it and know what you’re buying. Cook it properly with an authentic recipe.
User
Amazing taste and for the one I will continuously purchase for my Carbonara. 3-4 servings worth.
So it spendy but it’s the one. 3-4 people can be fed a wonderful Carbonara if cooked right. This company has it going on.
User
Amatriciana
Cooking Italian? Buy this! You can not make real Amatricana sauce without it.
User
Terrible
Horrible. Do not waste your time or money ordering this.
User
Guanciale
Good quality product. although due to shipping delays the ice packs were all liquid at room temperature.
User
Hope it is good
cold packs were not frozen on arrival. The inside of the package was still a bit cool. Hope the product is still viable. I have not yet used the quanciale.
User
Guanciale and Egg Yolks
Guanciale cut and fried in tiny pieces. Egg yolks and plenty of black pepper. With the Guisseppe Coco spahetti 11-12 minutes and 1/4 - 1/2 c spahetti water. And Peccorino and Romano cheeses. It was delicious! Just like Vincenzo's Plate on YouTube recommended! Professionally and affectionately made and delicious!!! Grazie!!!
User
Worked great
This worked amazing for the carbonara pasta recipe.
Trustpilot
1 month ago
1 month ago