Discover the authentic taste of Italy with Parmacotto Guanciale, a dry-cured pork jowl crafted in Parma with traditional Italian methods. Since 1978, Parmacotto has been producing premium charcuterie, combining artistry and strict quality standards. In 2019, they brought their expertise to the U.S., sharing true Italian flavors with discerning customers.

Guanciale, also known as cured pig cheek or jowl, is prized in Italian cuisine for its velvety texture and bold, savory flavor. Fattier and richer than pancetta or bacon, it is the essential ingredient in classic pasta dishes like Carbonara and Amatriciana. It also adds depth to sauces, stews, or can be enjoyed thinly sliced on a charcuterie board with cheese and fresh fruit.

Origin: Emilia Romagna & Lombardia, Italy
Aging: 3 months in salt & spices
Flavor: Rich, savory, robust, with a silky texture
Weight: 2 pieces, approx. 2–3 lb each

Pronunciation: gwahn-CHA-lay

Bring home the true flavor of Italy with this traditional delicacy, crafted from pigs born and bred in Italy’s most renowned regions.

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