Cheeky Pig

$14.50

Quantity

GUANCIALE
SAUTEED MUSHROOMS
PARM, ROMANO, ASIAGO
MOZZARELLA, PROVOLONE
WHITE TRUFFLE OIL
ROSEMARY & THYME
WOOD FIRED CRUST

The first pizza I had in Rome last Fall was a Guanciale & Artichoke pizza (I included a photo of it here). It was my first time getting to try guanciale (pronounced "gwan-chee-ah-lay), and I absolutely knew I'd make a version for you one day. What is it? It's just pork jowl that was salted, cured, and dried. Pretty much everywhere outside North America, the jowl of the hog is one of the most sought after cuts for its incredible richness. If you've also never had the chance to try it, this is it babe.

I paired the Guanciale with our red sauce and 5 very complimentary local Italian cheeses. Sautéed local mushrooms, white truffle oil, and fresh herbs make this a really fine Winter pizza. This one is more for folks who appreciate the rich fattiness of this cut of meat. It's for those of us who aren't afraid of a little rendered fat glistening on our fingers and lips when we're done eating. I do hope you love it!

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