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DRY-CURED ITALIAN WHOLE MUSCLE • AUDITED OPERATIONAL SPEC
Traditional Cured Pork Jowl (Guanciale al Pepe)
âš¡ FIELD SPECIFICATION SUMMARY
Dense pork jowl packed with silky intermuscular fat, cured with coarse cracked black pepper for authentic carbonara.
Audited Engineering & Performance Metrics
PRAGUE SALTCure #1 or Pure Sea Salt with High Nitrates
TARGET LOSS28% to 32% Weight Loss
SALT PERCENT2.8% Kosher Salt by Green Weight
CHAMBER TEMP52°F - 55°F (11°C - 13°C)
CHAMBER RH75% - 80% Relative Humidity
CURE DURATION14 Days Equilibrium Cure + 6-8 Weeks Drying
Specialist Advisory: Matteo Bellini (Master Salumiere & Food Microbiologist)
Weigh each piece accurately with a digital gram scale before hanging. Once it loses 30% of its initial green weight, it is shelf-stable.