What was recalled
In a move to protect public health, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced on September 6, 2026, that Prime Line Distributors, Inc., based in Fort Lauderdale, Florida, and Ferrarini USA, Inc., located in Hoboken, New Jersey, are recalling specific imported ready-to-eat pork products. The scope of this recall is precise: approximately 1,513 pounds of dry-cured pork jowl, commonly known as guanciale, produced by Est. 1937L Bome SRL in Italy. These items were manufactured on May 21, 2026, and subsequently imported into the United States throughout July 2026. The recall stems from routine import reinspection testing that confirmed the presence of Listeria monocytogenes, a bacteria that can cause serious illness.
The products affected by this Class I recall are identified by specific labeling details that consumers and food service providers should look for carefully. All recalled items bear the establishment number “IT 1937 L CE” inside the Italian mark of inspection or printed on the case label. The lot number for all affected batches is “263311US,” and they carry a “BEST IF USE BY DATE: 05.16.27.” Under Prime Line Distributors, Inc., the recall includes various weight cardboard cases containing two pieces of individually vacuum-packed pork jowl labeled “PRIME LINE DISTRIBUTORS, INC. GUANCIALE PORK JOWL PRODUCT OF ITALY.” It also covers individually vacuumed packages with similar labeling that may feature an additional label reading “DOK GUANCIALE.”
Ferrarini USA, Inc. is recalling two main types of products. The first includes various weight cardboard cases containing two pieces of individually vacuum-packed items labeled “GUANCIALE PORK JOWL PRODUCT OF ITALY” with the same lot and expiration dates mentioned above. The second type consists of various weight individually vacuumed packages labeled “FERRARINI GUANCIALE DRY-CURED PORK JOWL,” which also display the critical lot number “263311US” and the May 16, 2027, use-by date.
Understanding where these products ended up is crucial for determining if they are in your possession. Prime Line Distributors, Inc. shipped its affected items to food service and retail locations within Florida. Ferrarini USA, Inc. distributed its products to a wider network of distributors and food service locations across eight states: California, Florida, Idaho, Illinois, Michigan, New Jersey, New York, and Texas. If you are a consumer who purchased these items in any of these regions between their import date in July 2026 and the recall announcement on September 6, 2026, it is vital to check your freezer or refrigerator for the specific lot codes and branding described.
The hazard, explained
At the heart of this recall is a microscopic invader called Listeria monocytogenes, often abbreviated as Lm. Unlike many other foodborne bacteria that are destroyed by normal cooking temperatures, Listeria is uniquely persistent and resilient. It does not require heat to survive; in fact, it thrives in cold environments where most other harmful germs struggle to grow. This makes it particularly dangerous in ready-to-eat foods like the dry-cured pork jowl (guanciale) involved in this recall, which are consumed without any further cooking that might kill the bacteria.
The physical mechanism of harm begins when the product becomes adulterated with Lm during production or handling. In this specific case, routine import reinspection testing confirmed that samples from the imported Italian pork jowl contained the bacteria. Once ingested, Listeria does not just sit in your stomach. It is an invasive pathogen, meaning it has the ability to penetrate the lining of the intestinal tract and enter the bloodstream. This process is known as bacteremia. From there, the bacteria can travel to other parts of the body, including the central nervous system, causing a serious infection called listeriosis.
The severity of the illness stems from this invasive capability. For healthy individuals, the immune system may often clear the infection with little more than mild flu-like symptoms or gastrointestinal distress. However, for vulnerable populations, the consequences can be devastating. The bacteria can cross the blood-brain barrier, leading to meningitis (inflammation of the membranes surrounding the brain and spinal cord) or encephalitis. In pregnant women, Listeria can cross the placental barrier, infecting the fetus even if the mother experiences only mild symptoms. This can result in miscarriage, stillbirth, premature delivery, or life-threatening infection of the newborn.
It is important to understand that "possible contamination" triggers a Class I recall because the potential for serious adverse health consequences or death exists. The fact that no illnesses have been reported yet is reassuring, but it does not mean the risk is absent. Listeria can grow at refrigerator temperatures, meaning that if these products are stored in your home fridge, the bacterial load could increase over time. The "Best If Use By" date of May 16, 2027, indicates freshness for quality, not safety from this specific pathogen. Therefore, the physical presence of Lm is the critical hazard, regardless of how the food looks, smells, or tastes, as these bacteria are typically undetectable by human senses.
Who is most at risk
When a recall involves Listeria monocytogenes, the danger is not distributed equally among all consumers. While anyone who eats contaminated food can become ill, certain groups face significantly higher risks of developing severe, life-threatening complications known as listeriosis. Understanding who is most vulnerable helps prioritize immediate action and explains why health agencies treat this specific hazard with such urgency.
The primary groups at highest risk are older adults, typically defined as those aged 65 and older. As we age, our immune systems naturally become less robust, a process known as immunosenescence. This means that the body’s ability to fight off invading bacteria like Listeria is diminished. For older adults, an infection that might cause mild symptoms in a younger, healthier person can rapidly progress from gastrointestinal distress to invasive listeriosis. In this advanced stage, the bacteria spread beyond the intestines into the bloodstream and other organs, potentially causing meningitis (infection of the fluid surrounding the brain and spinal cord) or sepsis, which are medical emergencies requiring intensive hospital care.
Pregnant women and their newborns represent another critical at-risk category. It is important to note that pregnant women are actually more likely to experience mild, flu-like symptoms than severe illness themselves. However, the threat to the fetus or newborn is profound. Listeria has a unique ability to cross the placental barrier, meaning it can pass from the mother’s bloodstream directly to the baby. This can lead to miscarriage, stillbirth, premature delivery, or life-threatening infection of the newborn, such as sepsis or meningitis. Because the consequences for the unborn child are so severe, public health guidelines advise pregnant individuals to avoid any potential exposure to Listeria-containing products immediately, even if they feel perfectly healthy.
Individuals with weakened immune systems also fall into the high-risk category. This includes people living with chronic conditions such as diabetes, cancer, kidney disease, or liver disease. It also applies to those taking medications that suppress the immune system, such as corticosteroids, drugs used for rheumatoid arthritis, or immunosuppressants taken after an organ transplant. For these individuals, their bodies cannot contain the bacterial growth effectively. What might start as a minor infection can quickly become systemic and fatal without prompt antibiotic treatment.
In contrast, healthy adults with robust immune systems are less likely to develop severe invasive disease if exposed. They may experience no symptoms at all, or perhaps mild, short-lived gastrointestinal issues like diarrhea or fever. However, because it is impossible to know who among the general population might have an undiagnosed vulnerability, the official stance remains that everyone should treat these recalled Prime Line and Ferrarini guanciale products as dangerous. If you are in one of the high-risk groups listed above and have consumed these products, do not wait for symptoms to appear. Contact your healthcare provider immediately and mention your potential exposure to Listeria-contaminated pork jowl.
How to tell if you have the recalled item
Identifying whether your guanciale is part of this specific recall requires a careful inspection of both the individual product packaging and the outer shipping cases. Because these items were imported from Italy and distributed through multiple channels, the labeling standards may vary slightly between the Prime Line Distributors, Inc. and Ferrarini USA, Inc. batches, but there are consistent markers you must check. The most critical piece of information is the lot number. For all products involved in this recall, the lot code printed on the label is 263311US. If your package does not bear this exact lot number, it is not part of this specific recall action.
Next, look closely at the "Best If Use By" date. The affected products all carry a date of 05.16.27. This is an important distinction because guanciale is a dry-cured product with a long shelf life; do not discard other batches of guanciale just because they expire around the same time. Only items with this specific combination of lot number and expiration date are subject to the advisory.
You must also verify the brand name and establishment identification. For Prime Line Distributors, Inc. products, look for packaging that reads "PRIME LINE DISTRIBUTORS, INC. GUANCIALE PORK JOWL PRODUCT OF ITALY". Some of these packages may also have an additional label attached that says "DOK GUANCIALE." For Ferrarini USA, Inc. products, the packaging will typically read "FERRARINI GUANCIALE DRY-CURED PORK JOWL" or simply "GUANCIALE PORK JOWL PRODUCT OF ITALY." Crucially, you should look for the Italian mark of inspection inside a oval shape containing the establishment number IT 1937 L CE (or sometimes printed on the case label). The presence of this specific establishment number confirms the product originated from Est. 1937L Bome SRL in Italy, which is the source of the potential contamination.
If you purchased these items from a food service or retail location, check your receipts or storage containers. Prime Line products were shipped to locations in Florida, while Ferrarini products were distributed to distributors and food service locations in California, Florida, Idaho, Illinois, Michigan, New Jersey, New York, and Texas. If you are unsure about the origin or have lost the packaging, do not rely on memory alone. The visual cues of the vacuum-sealed packaging containing two pieces of pork jowl, combined with the specific lot 263311US and date 05.16.27, are your definitive guides. When in doubt, treat the product as suspect.
What to do — step by step
If you suspect you have any of the recalled Prime Line or Ferrarini guanciale products in your kitchen, please take a moment to handle the situation calmly but promptly. The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) has identified these specific imported ready-to-eat pork jowl items as potentially contaminated with Listeria monocytogenes. Because this bacterium can cause serious health issues, especially for vulnerable populations, the remedy is straightforward: do not eat the product, and dispose of it or return it immediately. Here is exactly how to proceed, step by step, to ensure your safety and resolve the issue efficiently. First, locate the product in your refrigerator, freezer, or pantry. Check the labels carefully for the specific lot number "263311US" and the "BEST IF USE BY DATE: 05.16.27." If you purchased these items from a food service establishment rather than a retail store, please inform the manager or owner immediately so they can remove them from their inventory. For home consumers, the next step is to decide whether to discard the product or seek a refund. You have two clear options here. Option A: Throw it away. This is often the quickest and safest route if you do not need a refund. Place the vacuum-sealed packages into a sealed plastic bag to prevent any potential cross-contamination in your trash bin, then dispose of them immediately. There is no need to wash the packaging before throwing it away; just ensure the contents are securely contained. Option B: Return it to the place of purchase. If you bought these items from a retail store or distributor, you can contact them for a full refund or replacement. Keep your receipt if possible, as it may speed up the process. The recall notice specifies that these products should be "thrown away or returned to the place of purchase," so either action fulfills the official remedy. Please do not attempt to cook or heat the product to make it safe; Listeria monocytogenes can survive in refrigerated conditions and is not necessarily eliminated by standard cooking temperatures if the contamination is widespread, making disposal or return the only recommended course of action. If you have questions about the process or need further guidance, you can contact the companies directly. For Prime Line Distributors, Inc., reach out to Liliana Rojas at 954-925-4500 or Liliana.rojas@primelinedist.com. For Ferrarini USA, Inc., contact Luca Infantino at 818-256-1622 or Luca@ferrariniusa.com. Additionally, you may call the USDA Meat and Poultry Hotline at 888-MPHotline (888-674-6854) for general food safety advice. By taking these simple steps, you help protect your health and support the broader effort to keep our food supply safe.Your refund, repair, or replacement options
If you have any of the recalled Prime Line Distributors, Inc. or Ferrarini USA, Inc. pork guanciale products in your home, the first and most important step is to stop using them immediately. Because these items are ready-to-eat and may be contaminated with Listeria monocytogenes, they cannot be saved by cooking. The official remedy provided by the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) is straightforward: you should either throw the product away or return it to the place where you purchased it.
This process is designed to prioritize your safety while ensuring you do not suffer a financial loss for a defective product. If you bought these items from a retail store, such as a grocery market or specialty food shop, your best option is to take the product back to that location. Retailers are generally required to accept returns for recalled meat and poultry products and issue a full refund. When you return the item, bring your receipt if you have it, though many stores will process the refund without one since the recall is an official government-mandated action. The store staff should be familiar with the recall notice and can guide you through their specific return procedure.
If you are a food service professional or work for a restaurant that received these products directly from Prime Line Distributors, Inc. or Ferrarini USA, Inc., you must ensure the product is not served to any customers. You should contact your supplier directly to arrange for a replacement or credit. For questions regarding the Prime Line Distributors, Inc. products, you can reach Liliana Rojas, the QA/QC Manager, at 954-925-4500 or via email at Liliana.rojas@primelinedist.com. For Ferrarini USA, Inc. products, contact Luca Infantino, the Chief Financial Officer, at 818-256-1622 or via email at Luca@ferrariniusa.com. These contacts are specifically designated to handle consumer and media inquiries related to this recall, so they will be able to verify your purchase details and facilitate the appropriate resolution.
If you cannot return the product to a store or contact the distributor, disposing of it is the only other safe option. Do not donate these items to food banks or give them to others, as the risk of serious illness remains even if the package looks normal. If you have any questions about the refund process or need further assistance with the recall, you can also call the toll-free USDA Meat and Poultry Hotline at 888-674-6854 or email MPHotline@usda.gov. Remember, the goal is to remove the hazard from your kitchen while ensuring you are made whole for the purchase.
What can happen if you ignore it
It is completely understandable to feel hesitation when asked to throw away perfectly good-looking food. The vacuum-sealed packaging of guanciale often looks pristine, and the "Best If Use By" date on these specific packages (May 16, 2027) is still far in the future. Because there have been no confirmed reports of illness from this particular batch yet, it can be tempting to think that the risk is theoretical or low. However, ignoring a Class I recall for Listeria monocytogenes is not a gamble worth taking with your health. The danger lies not in how the food smells, looks, or tastes, but in what is happening at a microscopic level inside that package.
Listeria monocytogenes is a particularly insidious pathogen because it does not alter the sensory qualities of the food. Unlike salmonella or E. coli, which might cause spoilage odors or visible changes, Listeria can thrive in ready-to-eat meats like dry-cured pork jowl even while the product remains fresh to the senses. If you choose to keep and consume these products despite the recall, you are essentially eating an unknown quantity of bacteria that has been confirmed present during routine import reinspection testing. The "possible adulteration" cited by the USDA FSIS is a definitive finding of contamination in tested samples, meaning the entire lot is considered unsafe because the bacteria can be unevenly distributed throughout the meat.
If you ingest this contaminated guanciale, the consequences can range from mild discomfort to life-threatening complications, depending on your body's resilience. For healthy adults, listeriosis might present as fever, muscle aches, headache, and gastrointestinal symptoms like diarrhea. However, the real severity emerges when the infection becomes invasive, spreading beyond the gut into the bloodstream and other parts of the body. This can lead to stiff neck, confusion, loss of balance, and convulsions. These are signs of meningitis or sepsis, conditions that require immediate hospitalization and treatment with antibiotics.
The stakes are significantly higher for vulnerable populations. For pregnant women, exposure to Listeria is not just a temporary illness; it can cross the placenta and cause miscarriage, stillbirth, premature delivery, or life-threatening infection in the newborn. Older adults and people with weakened immune systems face a similarly grave risk of severe, sometimes fatal, invasive infections. Because there are currently no reports of illness in this specific recall, we do not know who might have been exposed or what the long-term health impacts could be for those individuals. Continuing to eat these products keeps you and your family at direct risk of becoming a statistic in a preventable outbreak. The only way to ensure that no one gets sick from this batch is to remove it from your kitchen entirely.
Staying safe: broader tips
While this specific recall highlights the risks associated with imported ready-to-eat meats, it serves as a valuable reminder of how easily Listeria monocytogenes can enter our homes through seemingly harmless food items. Unlike many other bacteria, Listeria is uniquely resilient; it thrives in cold environments and can continue to grow even when your refrigerator is set to the proper temperature. This makes routine hygiene and storage habits more critical than you might realize. The first line of defense is ensuring your refrigerator thermometer reads 40°F (4°C) or below. Many households rely on the "feel" of the air, but only a physical gauge guarantees safety. If your fridge is overcrowded, cold air cannot circulate properly, creating warm spots where bacteria can multiply. Regularly decluttering and organizing your shelves helps maintain that consistent chill.
Equally important is how you handle ready-to-eat foods once they are in your kitchen. Because these products do not require cooking to be safe before consumption, any contamination present at the time of opening is a direct risk. Always wash your hands thoroughly with soap and warm water for at least 20 seconds after handling raw meats or unpackaging new goods, and never use the same cutting boards or utensils for ready-to-eat foods that have touched raw ingredients without washing them in hot, soapy water first. Consider designating specific colored cutting boards for produce and cooked foods to prevent cross-contamination by color-coding your kitchen tools.
Don’t forget your freezer. While freezing does not kill Listeria, it stops its growth. However, if you have purchased bulk items or leftovers, label them with the date of preparation. Older adults and those with weakened immune systems should be particularly vigilant about consuming perishable items well before their expiration dates, as the "sell-by" date is a guideline for quality, not safety. For pregnant individuals, it is wise to avoid unpasteurized dairy products and deli meats unless they are reheated until steaming hot, as these are common vectors for listeriosis.
Finally, stay informed about food safety alerts without letting anxiety dictate your shopping habits. Sign up for email notifications from the USDA FSIS or use apps that track recalls in real-time. Knowing what to look for—such as lot numbers and specific packaging details—empowers you to act quickly if a product you own is flagged. Regularly reviewing your pantry and fridge not only helps you catch potential hazards early but also reduces food waste by ensuring you use items while they are still fresh. By combining these general safety practices with attentive purchasing habits, you create a robust defense against foodborne illnesses in your home.