The irreplaceable protagonist of one of the tastiest dishes of Italian gastronomy, also typical of the “pasta all’Amatriciana”, has its own history, which comes from a specific area of the peninsula..
History
When you say “Guanciale” (Italian word for pig cheek), it reminds you the famous pasta “carbonara”? Yes, but not only. The irreplaceable protagonist of one of the tastiest dishes of Italian gastronomy, also typical of the “pasta all’Amatriciana”, has its own history, which comes from a specific area of the peninsula, located between the province of L’Aquila and the small town of Amatrice. Ada Boni was the first to officially use it as a condiment for pasta, in her famous book “The little talisman of happiness”, published in 1949.
The processing
As the Italian name suggests, the Guanciale derives from the pork cheek, characterized both by a part of lean meat and by a fatter part, considered more precious than the one that could be found in other specialities such as bacon or lard. The guanciale is then put with salt for a few days and then spiced with pepper or chilli pepper and sometimes garlic or rosemary. Some recipes, especially from central Italy, include a smoking phase. Finally, the meat is gently massaged and left to dry, then it seasons for several weeks, a long and precious waiting period for a unique and unmistakable product.
The quality of the product
The quality of a product like the Guanciale reaches refined notes in the production of Salumi Pasini, that chooses high quality raw materials and carries on ancient techniques, which respect long production timing and craftsmanship. The final product combines a strong taste and peppery notes with a particular sweetness.
When you say “Guanciale” (Italian word for pig cheek), it reminds you the famous pasta “carbonara”? Yes, but not only. The irreplaceable protagonist of one of the tastiest dishes of Italian gastronomy, also typical of the “pasta all’Amatriciana”, has its own history, which comes from a specific area of the peninsula, located between the province of L’Aquila and the small town of Amatrice. Ada Boni was the first to officially use it as a condiment for pasta, in her famous book “The little talisman of happiness”, published in 1949.
The processing
As the Italian name suggests, the Guanciale derives from the pork cheek, characterized both by a part of lean meat and by a fatter part, considered more precious than the one that could be found in other specialities such as bacon or lard. The guanciale is then put with salt for a few days and then spiced with pepper or chilli pepper and sometimes garlic or rosemary. Some recipes, especially from central Italy, include a smoking phase. Finally, the meat is gently massaged and left to dry, then it seasons for several weeks, a long and precious waiting period for a unique and unmistakable product.
The quality of the product
The quality of a product like the Guanciale reaches refined notes in the production of Salumi Pasini, that chooses high quality raw materials and carries on ancient techniques, which respect long production timing and craftsmanship. The final product combines a strong taste and peppery notes with a particular sweetness.