Pork jowl
Pork jowl – or cheek lard – is a super tasty cut obtained from the pig’s cheek. The lean and the fat meat merge in a perfect marbling with a variable proportion. The fat is tender while the lean meat is more tough, which gives an incredible texture on the palate.
Features
Lactose free
Naturally gluten-free
With bone no
Minimum curing90 days
Available packagesWhole 2 kg - Piece 0.3 Kg
PackedWhole natural gut - Piece vacuum-sealed
Shelf lifeWhole 6 months - Piece 45 days
Shipping express refrigerated courierDescription
Pork jowl, essential for some of the biggest courses of Italian culinary tradition, is a cold cut with a bold flavor, which we masterfully season and cure in humidity and climate-controlled cellars for 90 days at least.
Fat and lean meat are always in different proportions: our pigs live in a semi-free range throughout all the seasons of the year and the amount of fat in their meat changes according to their feeding. Every pork jowl is unique, such as the animal was.
High traceability
Butchering at 14 months
From extensive breeding
Life in the woods
Why are our cured meats so special?
Our cured meats are:
- Tasty and healthy. Our meat has an incomparable taste because our pigs feed on nature
- Ethical and sustainable. Our animals are free to move in their natural habitat; we only slaughter pigs that are at least 14-month-old and we use all of their meat
- Safe, for all. Our products mature in humidity and climate-controlled cellars and are naturally free of gluten, lactose and allergens
- Natural. We season our cured products only with spices and herbs, with no preservatives, dyes, nitrite, nitrate, artificial flavorings or thickening agents
They have already tried our products
We decided to select this pork after a long search. This product is unique in its kind, as those who raise the pigs with great dedication and love for their work. Once you’ve tried it, you can’t go back.
I decided to use Grigio del Casentino pork meat on a colleague’s advice. I must say that it exceeded my expectations, which were high already. Fresh meat is very different from what we are normally used to. It is tender and flavorful, with a perfect balance of fat that tends to be sweet but always tasty. Paolo and Massimiliano are professionals like few others, always attentive to every stage of the business relationship, from the order to the processing, to the delivery. It is a pleasure to work with them!
Why Grigio del Casentino pork?
The philosophy of our company is based on solid roots that tell of origin, innovation and hospitality, where “origin” means our homeland, Casentino. When we talk about Casentino, the forests, game, mushrooms, and chestnuts immediately come to mind. But for us it means something more: it means Grigio del Casentino pig. Along our journey, we found Massimiliano. Thanks to his skills to work with meat and to his love in explaining this meat, he fascinated and convinced us. We were looking for a special pork meat, a meat that was processed with passion, because passion turns into taste, that taste that you feel and that makes the difference. We found this meat and now it is a permanent guest on our menus. Long live Casentino, long live Calistro, long live Grigio del Casentino!
Hello everyone, my name is Bernardo Andrea Giangrosso and I am the manager and chef of the restaurant and wine bar Sottosopra in Bolgheri. We have started a cooperation with Grigio del Casentino® to offer our customers a true and top-quality Tuscan product. I was especially amazed by the structure and the intense flavor of the fat of these pigs, which are raised in a semi-free range, in a deep respect for the animals themselves. We are proud to continue this collaboration given the more than positive feedback from our customers.
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By nature, I rely on empathy a lot and when I find it in someone, I always give a lot of trust. Working with the Grigio del Casentino guys, I found two qualities that are fundamental to me: humility and education. They have the ability to listen to those who transform and consume their product, constructive criticism and improvements to be made. In addition to this very important foundation, I have found in them my own values: respect for the raw material and its great quality. So I would say that our strong bond is born from respect: respect among us, respect for the animal, respect for the raw material that arises from it, and last but not least, respect for the environment that surrounds us.