Description
as the Italian word says, “the pork’s jowl and cheeks”, Key ingredient much more flavorful and very different from the American bacon. Flavored, seasoned on the surface with salt, pepper, sage, rosemary and garlic. Aged and cured for 3 months
Marcello (verified owner) –
Perfect for carbonara! While the seasoning of the skin is not noticeable, this kind of charcuterie is the key ingredient for a pasta alla carbonara as Romans would prepare it.