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Guanciale is produced with whole pork cheeks. It is rubbed with salt, sugar, and spices (typically ground black pepper, thyme or fennel and sometimes garlic) and cured for three weeks. Its flavor is stronger & richer than other pork products, such as pancetta, and its texture is more delicate & silky. Upon cooking, the fat typically melts away giving great depth of flavor to the dishes and sauces it is used in.
Our prosciutto di Parma stands out with its slightly nutty flavor, a unique characteristic achieved by mixing the pigs’ diet with Parmigiano Reggiano whey. Expertly cured in the traditional Italian way, this prosciutto promises an authentic taste of Italy in every slice. Free of additives like nitrates and nitrites, our prosciutto di Parma offers exceptional flavor and a healthier choice for your charcuterie board.
Whether you pair it with cheese, wrap it around melon, or add it to your favorite sandwich, our prosciutto di Parma transforms every meal into a gourmet experience.
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Family-owned and -operated, Vincent’s Meat Market has been providing New York with high-quality, fresh meat since 1954.
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Bronx, NY 10458, USA
Monday - Saturday
9:00AM - 5:00PM