Volpi Guanciale, 3 lb. (Refrigerate after opening)

Guanciale is the "secret sauce" of Roman cuisine. Cured from the pork cheek (jowl), it has a higher fat-to-meat ratio than pancetta, which is exactly why it’s so prized. Volpi’s version is rubbed with salt and pepper and aged until the fat is rich and deeply flavorful. It is the best "liquid gold" ingredient—when rendered in a pan, it creates a silky base that no other fat can replicate. If you want your home-cooked pasta to taste like a Roman trattoria, this is the non-negotiable ingredient. The Recipes Recipe #1: The World's Best Carbonara Sauté diced Guanciale until crispy and the fat is clear. Mix with egg yolks, Pecorino, and pasta. The rendered fat creates a velvety, five-star family meal. Recipe #2: Pasta alla Gricia The "White Carbonara"—just guanciale, black pepper, and cheese. Its simplicity allows the richness of the pork cheek to shine. A chef-level dinner for two. The Appetizers Appetizer #1: Guanciale-Wrapped Dates Wrap small pieces of the jowl around dates and bake until the fat is translucent and crispy. A decadent, smoky-sweet appetizer. Appetizer #2: The "Lardo" Style Toast Place a paper-thin slice of Guanciale on a piece of very hot, charred sourdough so it just begins to melt. It’s the ultimate "pork butter" snack. Ingredients: Pork Jowl, Sea Salt, Sugar, Spices, and Natural Flavoring Size: 3 lb. Origin: Product of USA