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Jowl Bacon


The jowl bacon, in Aspromonte, was formerly obtained from the cheeks of black pigs, characterised by the presence of wattles, margàri in dialect, the pendulous glands under the throat typical of the breed. The cheek, triangular in shape, was processed taut, salted, sometimes sprinkled with chilli pepper flakes, then smoked naturally over a wood fire.

Cured Meats List Note

Antico Nero d’Aspromonte Jowl Bacon is obtained from the artisanal processing of the cheek cut from the cheek of a black pig native to Aspromonte in wild pasture for at least two years. The slow maturing process gives the Guanciale an aromatic flavour and intense aroma.

Typology: anatomical cut.

Size: 2,5 Kg ca.

Tasting Note

Curing: 130 days.

Aging: minimum 50 days.

Gusto: Delicate, persuasive, intensely aromatic flavour with clear notes of toasted nuts and black pepper. Extraordinary unctuousness from unsaturated fats.

Black Pig Habitat

Species: native black pig of Aspromonte.

Area of birth ad grazing: eastern slopes of Aspromonte, Calabria./span>.

Type of pasture: open pasture, wild.

Density per hectare: two livestock units per hectare.

Altitude: 1000-1500 m a.s.l.

Average age of the pig: two years

Pig feeding: totally autonomous, from food sources in the environment, without the use of feed, antibiotics, anticoccidials, GMO food.

Climate: mountainous, varied and unstable due to the complex morphology, the orographic system and the inconstant and impetuous winds mainly from the W and WNW. Long, cold and frequently snowy winters on the highest peaks, with snow cover from December to April. Cold temperatures with lows as low as over -10°C in exceptionally cold spells. Cool summers with short- lasting thunderstorms in the afternoon hours.

Food Label

Ingredients: jowl bacon of black pig from Aspromonte, black pepper, salt.

Nutritional declaration: energy Kcal 655 kJ 2741; protein 6.7 g; carbohydrates 0.0 g of which sugars 0.0 g; fat 69.2 g of which saturates 15.2 g; salt 2.1 g.

Serving temperature: ambient.

Storage conditions: before and after opening the vacuum-packed bag, the product must be stored at a temperature below 4°C.


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