HERITAGE BERKSHIRE GUANCIALE — an Italian-style cured jowl perfect for cooking in pasta by Tempesta Artisans — 2.5-3lb total
Heritage Berkshire Guanciale 2.5-3lb total in two to four pieces
Guanciale is an Italian-style bacon made from the meat of pork jowls — it is a sought-after delicacy in Italy. Made from pasture-raised, antibiotic-free Heritage Berkshire breed pork, this Guanciale is hand-coated with fresh cracked pepper, sea salt, garlic, and dry-cured.
The result is a tasty meat with a noticeably richer flavor than typical bacon. Which explains why Guanciale is a favorite with chefs in dishes such as spaghetti alla carbonara and pasta all'amatriciana, and as a flavorful meat seasoning in greens, salads, soups, and chowders.
Tony Fiasche paints with flavor. He is a master artisan — the son of an Italian family from Calabria who has been curing salumi for five generations. Tony came up the old-fashioned way, learning every job from busboy to chef at his family restaurant, before partnering with his father Agostino to launch Tempesta Artisans. They began by specializing in their tantalizing ‘nduja, a spreadable spicy Calabrian salami that is at the heart of their passion for uncompromised flavor. Tony has won many awards, including the Charcuterie Masters Grand Champion in 2016, and numerous Good Food Awards.
Tony’s curing style has become fearlessly imaginative but still fiercely loyal to his family’s traditions, from the bracing peppers he sources from Calabria, to his approach to chimichurri, the Argentinian marinade which inspired him to partner with Heritage Foods to create a premium line of exclusively heritage breed charcuterie and pre-seasoned roasts.