Jowl - Guanciale

Experience the artistry of our handcrafted pork delicacy, featuring the finest jowl of pork with the removal of the cheek muscle. Tempus master artisans meticulously cure it for a generous 2.5 weeks, followed by the cold smoking process over fragrant chestnut wood. It is then lovingly aged for a minimum of 6 months.

Indulge in the sublime tasting notes of this exceptional creation, where sweet and nutty profiles are elevated by a gentle touch of vanilla. The journey concludes with a distinct chestnut smoke finish that lingers on your palate.

Jowl is tailored for the discerning charcuterie connoisseur, a delicacy for the purists. Tempus Jowl, with the cheek muscle thoughtfully removed, undergoes a curated treatment with a blend of fennel and coriander seeds. After this harmonious seasoning, it is gently smoked and aged to perfection.

Historically, this product has been an integral component of the classic carbonara dish. However, we believe it deserves a place on every charcuterie platter, as it proudly delivers the richest and most exquisite essence of pork flavour. Embrace the art of charcuterie with this unparalleled masterpiece.

Tempus uses only ex-breeding sows and ex-dairy beef in their charcuterie, which in the case of the pigs means animals that are often in excess of 4 years old and weigh more than 180kg. The beef comes from animals that can be up to 14 years of age. It is simply impossible for younger or smaller animals to match their levels of marbling, fat ratios, and intensity of flavour. This is fundamental to Tempus. They only use animals at the end of their lives.

In addition to their technical expertise, they are passionate about the flavour and use carefully blended spices to enhance this wonderful meat to produce a range of uniquely Tempus products. In their custom-built facility in Weybridge, they butcher, ferment, cure, and age all of their products. Some of these products can take over a year to mature.