Rindless cured pork jowl finished with cracked black pepper, rich in fat with a firm structure and savoury depth. When sliced, it holds its shape; when cooked, it renders cleanly, releasing richness and warmth without bitterness.
formatApprox. 800g, Random WeightuseReady to Eatshelf life300 dayscarton15 units
Rindless cured pork jowl finished with cracked black pepper, rich in fat with a firm structure and savoury depth. When sliced, it holds its shape; when cooked, it renders cleanly, releasing richness and warmth without bitterness.
The pepper adds lift and structure rather than heat, reflecting the central Italian approach to cured cooking cuts where fat and seasoning are kept in balance.
Use it
Render gently to form the base of pasta sauces such as carbonara or amatriciana, or fold into vegetable dishes where its fat and seasoning help define the dish.
