Cured pork jowl

Primarily used for carbonara or amatriciana pasta dishes.
An alternative way to enjoy it is to cut it into slightly thick slices, cook it in a pan on a bed of sage leaves until crispy, and then deglaze with wine vinegar, preferably homemade.
Excellent for cooking tomato sauces or sautéed vegetables in a pan once diced, and for flavoring roasts such as porchetta-style rabbit or guinea fowl.
To preserve it, simply keep it in a cool, dry place. In warmer periods, it is recommended to keep it in the refrigerator.

16,90 

Weight: 0,800 kg
Made in Umbria - Norcineria Medei
100% Made in Umbria

Regional food and wine treasures

Prodotti - Norcineria Medei
From producer to consumer

Genuine products on your table

Pagamenti sicuri - Norcineria Medei
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Made in Umbria - Norcineria Medei
100% Made in Umbria

Tesori enogastronomici regionali

Prodotti - Norcineria Medei
From producer to consumer

Genuine products on your table

Pagamenti sicuri - Norcineria Medei
Secure payments

With credit card, bank transfer and PayPal

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Ingredients: Pork meat, salt, pepper, garlic, natural flavors, sucrose.

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