Air Dried Jowl

Air Dried Jowl

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The outer cheek muscles of the pig. Traditionally known as Guanciale in Italy, and a product only made possible with larger, older animals, most commonly from Lazio and the surrounding areas. These come from our first batch of two year old mangalitza born at the farm. We salt the cheeks for six weeks, before air drying for four months. (~1.5kg)