Guanciale (Pork Jowl)
Guanciale (Pork Jowl)
Out of stock
Perfect for Carbonara!
Introducing our Guanciale. Beautifully balanced, richly flavoured pork jowl cured the traditional way and made for pasta and bold cooking.
This isn’t ordinary pork cheek...it's limited edition and starts with British outdoor bred ex-breeding sows. We salt cure the jowl for 2 weeks, bathe it in red wine for a week, oak smoke it gently for 8 hours, then age it for 3–4 months until it develops deep savoury character and silky, melt-in-your-mouth fat.
- Supplied as a whole 100g piece
- Made with premium British outdoor bred ex-breeding sows
- Salt cured for 2 weeks to draw out moisture and concentrate flavour
- Red wine marinated for 1 week for complexity
- Oak smoked for 8 hours for delicate smoke notes
- Aged 3–4 months for depth and texture
- Perfect for carbonara, amatriciana and rich pasta sauces
Recipe Ideas: Classic Carbonara, Amatriciana, Crisped cubes on rye toast, Slow-fried with greens and eggs.
Suggestions: Pasta night, chef-style dinner, elevated grazing boards, gourmet gifts, Sunday feasts.
Shelf Life: 6+ Weeks
Storage: Ambient (Refrigerate once opened). Tip: Chill for ease of cutting
Allergens: N/A
What's the shelf life?
What's the shelf life?
We guarantee 6 month's shelf life on delivery for all our cured meat & salami
Does it need the fridge?
Does it need the fridge?
All our cured meat & salami are stored ambient meaning they are stored in a cool dry place. Once opened, if there's any left, they need to be refrigerated in cling film or an air tight container.
How long does shipping take?
How long does shipping take?
Our standard shipping takes 2-3 working days. We also offer next day delivery at checkout.
What makes our charcuterie special?
What makes our charcuterie special?
We produce British charcuterie with a nod back to our founders heritage of Cyprus. The red wine & spice blends we use make our cured meats & salami both unique and delicious.
BRITISH CHARCUTERIE WITH A GREEK TWIST!
Curing
In salt to draw out moisture by the process of osmosis.
Wine Bathing
Marinating in wine to preserve & enhance flavour
Oak Smoking
To enhance the flavour and preservation properties
Ageing
Hanging in a controlled environment to air dry
The Greek Twist!
Our owner & founder was born in the early 80’s and raised in Hackney, London, to an Irish mother and Greek Cypriot father.
In 2018 Tony and his family moved into Langley Hill Farm in Hertfordshire and a year later his journey began.
A disused metal grain silo, built in the 1960s, sat tired and empty and The Greek Farmer was determined to make some use of it. The Eureka moment came in December 2019 to convert this into a walk in smokehouse.
Building a fully fledged SALSA production facility within disused parts of the farm. In December 2021 The Greek Farmer finally obtained approval and the rest, as they say, is history!
Using British free range pork we produce award winning British charcuterie with a nod back to our founders Greek Cypriot roots. The result? Delicious cured meats & salami.
