Product Overview
About Guanciale
Guanciale is a traditional Italian salt-cured meat made from pork jowl or cheeks, with its name originating from "guancia", meaning "cheek." Known for its strong, rich flavour and tender texture, guanciale is typically seasoned with salt and ground black pepper, though variations include additional spices, herbs, peperoncino, or garlic. It cures for around three weeks, losing about 30% of its initial weight. Often used as a flavourful base in pasta dishes such as spaghetti alla carbonara and sugo all'amatriciana, guanciale’s fat melts to enrich and thicken sauces. It’s a specialty in central Italy, especially in Umbria and Lazio.
About Smoking Goose Charcuterie
In 2007, Indianapolis natives and high school sweethearts Chris and Mollie Eley opened Goose, a neighborhood butcher shop and fine food market named after Mollie’s childhood nickname. Building on close relationships with farmers and their own crafted recipes, Goose expanded into Smoking Goose in 2011. Dedicated to handcrafting small batches with naturally raised ingredients, Smoking Goose has gained recognition from the Wall Street Journal, New York Times, Good Food Awards, James Beard Foundation, Food & Wine, Bon Appétit, and more.