Alma Gourmet Guanciale From Italy - Italian Dry-Cured Pork Jowl, Aged 3 Months - Imported Cured Meat for Charcuterie - La Salameria - Approx. 2.8 - 3.3 lb (1.2 - 1.5kg) - Perfect for Carbonara, Amatriciana & Gricia

Excellent flavor and quality. I use it to make homemade spaghetti carbonara, and the taste it adds is truly unique. The texture, aroma, and black pepper flavor create an amazing combination. It’s a gourmet ingredient that makes any carbonara taste authentic and unforgettable. My recommendation is to start cooking it in a cold pan and slowly bring up the heat. Once it begins to render its fat, stir gently and turn off the heat, allowing it to finish cooking with the residual warmth of the pan. This method keeps it perfectly crispy and full of flavor. Also, don’t waste the rendered fat—it’s the secret ingredient that gives the pasta an incredible taste. 10/10! I will definitely buy it again. My carbonara recipe is on my TikTok..

Guanciale is hard to source in the US, and this one is good quality and is a pretty good value. There's enough meat to make Carbonara for at least 6 separate meals. I sliced mine up with my meat slicer and froze the extra.

I was skeptical due to other reviews bit since it was made in Italy I bought it. I have to say the quality was very good. A few months back I had bought a smaller piece while in Rome and both were comparable. Since i have a vacuum sealer I cit it up and sealed an froze the separate bags. Overall the taste was really good and I would recommend buying.. Also, others have mentioned the fat content.. guys it’s supposed to have a high fat content… lol

I have been ordering quanciale from Amazon for years. Lucini was the main source. I was always very happy. A really great cut with all the bits and pieces necessary to make a great pasta. This brand is awful. Way too much fat. Barely any meat. I would never purchase this brand again. One would think that if it came from Italy, it would be great. Not the case here.

I don't usually write reviews, but I'll do an exception for this one. As a Roman when I cook I take the ingredients for all my Roman dishes very seriously. Contrary to Pancetta, Guanciale is kind of hard to find, Italian deli's carry other Italian brands however is not even closed to what a good Guanciale supposed to taste and it's incredibly expensive, $15-$20 for a tiny little piece. I understand $90 it's a a lot of money for some guanciale, but you can pay the same for about 2lb of the crappy one. I did the fresh/Uncooked test and this one is as close as it gets, immediately brought me back in Rome that's what it actually supposed taste, has all the "right" spices and aged well. On top of that I got a HUGE 2Kg one, about 4.4lb instead of the estimated 3.5lb. So Overall I'm very happy with this purchase and, if you like authentic roman cuisine or just Italian food, I totally recommend it.

Third time I have purchased this product. Great for carbonara.

A gift for my Italian born and raised Italian nephew in-law. He was delighted. I was delighted with the traditional carbonara he made. Hint - render it on a low heat. Even though he rendered on too high a heat I was surprised how good the soft un-rendered fat was. (I’m not a fan of fat in general but this was like butter). I think it is much better than the pancetta we can get in most USA markets. I recommend this for an authentic treat.

This is a great natural guancole. Skin on full jowl. The fat is very firm and the product is very tasty. By the way these are hog jowlrs and they are supposed to be fatty. The fat is what makes the taste.