Smoking Goose - Guanciale

Smoking Goose | Guanciale | Indianapolis, Indiana

Guanciale is the secret weapon of Italian cooking — the cured pork jowl that gives carbonara its silkiness, amatriciana its depth, and a simple pasta its reason for being. Smoking Goose makes theirs the right way: whole pork jowl, cured under a careful blend of garlic, juniper berries, black peppercorns, bay leaves, nutmeg, and red wine, then aged until the fat turns translucent and the flavor concentrates into something deeply savory and aromatic.

Unlike pancetta or bacon, guanciale has a higher fat-to-meat ratio and a softer, more yielding texture that melts beautifully in a hot pan. The rendered fat is fragrant and complex — juniper and spice forward — and coats pasta with a richness that is impossible to replicate with any substitute. Slice it thin for charcuterie boards or render it low and slow for the pasta dish of your life.

Use in: Carbonara · Amatriciana · Gricia · Braised greens · Charcuterie boards

• Whole pork jowl, dry-cured with garlic, juniper, black pepper, bay, nutmeg & red wine
• Higher fat content than pancetta — renders silky and aromatic
• Crafted by Smoking Goose Meatery, Indianapolis, Indiana