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Aug 15, 2006 09:20 PM

Sources for guanciale?

I had a wonderful warm salad at Boulette's Larder in the Ferry Building made with guanciale (intensely flavorful, bacon-like salumi made from pork jowls, with texture of ethereal unctuousness), but they don't sell it over the counter on a regular basis. Any sources out there (not yet available from Fra Mani, but I plan to lobby)?

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    1. I'm pretty sure Boulette's uses Fatted Calf's. I can say from experience that it's excellent.

      2 Replies
      1. re: Robert Lauriston

        Guanciale isn't listed on FC's menu, just bacon. Do they have guanciale regularly at the Berkeley Farmer's Market?

        1. re: dordogne

          I've bought it a number of times but not recently.

          If you want some, email and ask.

      2. I haven't tried Fatted Calf's but I wasn't happy with Niman's. Too much fat in proportion to lean, and under-seasoned to my taste. I order it from Armandino Batali's Salumi store in Seattle

        two or three slabs at a time--I use it in Salade aux lardons, pasta all'Amatriciana, bean and lentil dishes. It's delicious.

        I tried making my own--got a jowl from Golden Gate Meat Co., cured it as per Mario B.'s instructions, hung it in the garage wrapped in cheesecloth for two weeks. When i unwrapped it there was a fair amount of mold on the surface; maybe the inside was OK but frankly I didn't have the nerve to try, especially with the mail order product beckoning to me.

        1. The house-cured version made by Claudio at Traverso's is very good. Here's more information-