TEMPESTA Guanciale Uncured Jowel, 1 LB

Read the title man what did I say. Yum yum guanciale.

Hello,After watching a cooking program who used this brand for a pasta, we ordered this guanciale. We were super excited to try it and followed the recipe exactly. As we prepared the meat by cutting it into very small cubes and started cooking it, the smell was rancid. We thought maybe because it was a high fat content it would be stronger however, when we tasted this it was terrible. It ruined our dish and was not edible.We only used about 1/3 of one of the jowels. It was well within it sell by and use by date. it was terrible. I will never buy this brand again.

One of my friends who is married to a professional chef told me about this product and this particular brand. It is absolutely delicious and I will be ordering again.

Tasted great, but did sort of have a particular flavor that tasted a little on the processed side, other than that I would've given it 5 stars.

Arrived quickly to my house without issue. The product is different than pancetta with a more earthy flavor that is great in Pasta alla Gricia.

This review is for their GUANCIALE, I see here the reviews are being mixed with other products such as Nduja which are VERY different.Italian from Rome here, so I've certain expectations when it comes to Guanciale for my Carbonara and Amatriciana. This one isn't bad, it's the right cut, right amount of fat, good quality meat, but. Very odd selection of spices and not properly salt-cured, it's too soft and wet and I wouldn't be very comfortable eating it uncooked for example. Considering we're paying a big price premium for what here is considered an exotic deli product, this leaves a lot to be desired.

I use it for my signature carbonara.... This really came through.It's really off the hook. Probably mostly because of me lol.

I have bought this twice and both times I was disappointed in the overall product. Don't get me wrong: if you need guanciale and the alternative is some fake roll from the deli, this is definitely guanciale. But the pieces are nowhere as meaty/thick as shown in the pictures, and the overall product has a MUCH lower smoke point than I'm used to buying guanciale in Rome. Won't comment on the price: ridiculously expensive, but guanciale is HARD to get here, so it's not an unfair price for the rarity and difficulty of finding it. The first batch I received had a bunch of herbs still sticking to it which had to be cleaned off before frying; the second batch was 'cleaner.' I don't know what it is about these pigs compared to the ones who give their cheeks in Norcia for the cause of Carbonara, but it's just not nearly as nice as it could be. If it's your only option, I'd go for it, but I am going to hunt for other suppliers and see if I can get a better product. Unfortunately, it's illegal to import this yourself (uninspected meat product) from Italy, so you have to find a domestic supplier who either has jumped through the inspection hoops or who is making it in North America.