Duroc Pork Jowl
Premium Heritage Duroc Pork Jowl for Guanciale, Curing, and Crispy Searing Raised on our Wisconsin farm, our Heritage Duroc pork jowl offers exceptional marbling and dense, creamy fat ideal for traditional curing and slow cooking. Known as the foundation for authentic Italian guanciale or smoked into rich jowl bacon, this cut renders down beautifully to deliver intense savory depth to pasta Carbonara, braised greens, and slow-simmered stews. Size: 1-2 lb piece, vacuum sealed Wisconsin Farm-Raised Duroc Pork Jowl: Traditional Craftsmanship
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- Default Title — 16.00 USD — Out of stock
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