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

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.

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.

So delicious!

Received this in a package with ice packs in it. The ice packs were still cool but not cold. I figured since this was cured it would not be an issue and boy I’m glad I purchased this. This is so delicious and perfect for an authentic Italian Style carbonara. It had the perfect amount of fat and meat that gave the pasta amazing flavor. I would definitely recommend adding this to your cart.

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.

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.

Oh my this was wonderful.