Lightly cured pork jowl


As used in authentic Carbonara or spicy Amatriciana pasta sauces. Superior to pancetta, it has a delicacy rarely matched with fat which renders to almost nothing but gives a fabulous flavour and texture to pasta sauces or it can be draped over the top of a pizza just out of the oven. Diced, it can be used to start a stew as a superior alternative to pancetta.


Whole pieces weigh an average of 450g prior to curing and drying which brings the net weight down to around 300g.



Pork, salt, black pepper, white wine (sulphites).