Gaunciale / Whole Smoked Pigs Cheeks

Whole jowls from the pigs, cured & smoked in just the same way as our traditional farmhouse bacon. Similar ratios of meat to fat as streaky bacon. 

Cured for four days with Cornish Sea Salt, molasses, some of our dried herbs, and a blend of very fine spices from The Vinegar Shed then cold smoked for 5 days. 

An ideal smoked bacon for cooking with. We use our smoked pig cheeks as the base for most of our braises at the farm.  

Approx 800g