If you’re a fan of bacon, wait till you meet guanciale. Hard to find here in NWA, it's a European-style cured pork jowl that’s been seasoned with salt cure and spices like red and black pepper, coriander, fennel, and aniseed for flavor like none other. (No wonder it’s an Italian staple.)
It’s the handiwork of butcher Erika Lynch, who sources her pork from local family farms and uses methods picked up from Gascony, France. A winning pairing for soup, beans, veggies, and obviously pasta.
You'll need this for our Zelli Pasta Carbonara Recipe.