I'm gonna get cheeky. Guanciale. To prounounce, lift the head and pinch your fingers together. It ain't carbonara if it doesn't have guanciale.

Guanciale is the result of a very simple equation: Pork Cheek + Salt + Time. Guanciale is a whole muscle cure that is known in Italy for it's rich, unique flavor derived from the lean pork and creamy fat of the jowl or cheek. Rich in collagen, pork jowl adds a creamy texture to sauces. Cut into chunks and added to pasta dishes, such as Carbonara, or sliced thin and added to charcuterie boards, this is one of our most unique offerings at Blackburn Fork Farm. Slicing this up, sit on the porch, pour a glass of wine and have a mini-vacation.