The aged pork jowl "Il Poggetto" comes from jowl with rind from 100% Italian pork (Emilia-Romagna, Tuscany). It is hand-processed, salted, seasoned and left to age for at least 3 months in our facility in Poggio a Caiano, Tuscany. The spice coating enhances the tenderness inside and gives the jowl its rich, aromatic flavor. We prepare it according to the Tuscan method: granulated garlic, cloves and ground pepper are the aromas that give the Italian pork jowl "Il Poggetto" its character. How to use it: the whole pork jowl is designed for professional kitchens and for those who prefer to slice it fresh at the time of use. Browning it in a pan releases its bold aroma and flavorful fat; enjoyed thinly sliced, it is a cured meat for platters together with bread and cheese. Format: Whole, weight approx. 1 kg. Available loose or vacuum-packed.
Price VAT included
The aged pork jowl "Il Poggetto" comes from jowl with rind from 100% Italian pork (Emilia-Romagna, Tuscany). It is hand-processed, salted, seasoned and left to age for at least 3 months in our facility in Poggio a Caiano, Tuscany. The spice coating enhances the tenderness inside and gives the jowl its rich, aromatic flavor. We prepare it according to the Tuscan method: granulated garlic, cloves and ground pepper are the aromas that give the Italian pork jowl "Il Poggetto" its character. How to use it: the whole pork jowl is designed for professional kitchens and for those who prefer to slice it fresh at the time of use. Browning it in a pan releases its bold aroma and flavorful fat; enjoyed thinly sliced, it is a cured meat for platters together with bread and cheese. Format: Whole, weight approx. 1 kg. Available loose or vacuum-packed.
