Air-cured, unsmoked pork delicacy made from pig jowls, guanciale ("gwan-chi-ah-lay") is a key staple in authentic Italian cooking. While pancetta and bacon are made from pork belly, guanciale, pronounced gwan-chi-ah-ly, comes from the pig's jowl or cheek (guancia). Unlike bacon, which is smoked, this fat takes its flavor from air-curing in wine and herbs. Guanciale is an indispensable for Bucatini all’Amatriciana or Spaghetti alla Carbonara, but can also be used to flavor many dishes. A perishable, guanciale may require 2nd day shipping, depending on distance.

Classic Mortadella, imported from Italy, is made with 100 percent pork and studded with pistachios.  The FDA finally lifted its ban on this famous Italian meat. Silky in texture, this mortadella is slightly sweet, not too fatty, and uniformly pink in color.   Mortadella  has a distinctive aromatic scent and a characteristic taste. American baloney is named for this meat, but is a less fine product. We suggest serving it on an antipasto platter, tossed with pasta, or in a  stuffing for meats or pasta. It is sold sliced, but can be ordered in a whole chunk by specifying in "message" box. A perishable, it may require 2nd day shipping, depending on distance.

Dry-cured meat made from pure pork shoulder is seasoned with hot red pepper and other spices. It is delicious in a sandwich on focaccia or a baguette layered with cheeses, tomatoes, and drizzled with olive oil, or as part of an antipasto platter. Hot Capocollo is sliced thin, vacuum-packed, and shipped with cold packs. If you prefer to receive it in 1-pound chunks, specify on the checkout page. A perishable, hot capocollo may require 2nd day shipping, depending on distance.