Clean a zucchini, cut it into small pieces and boil it in salted water. At the end of cooking, drain the zucchini and put it in the bowl of the minipimer adding oil, a cup of cold water and blend until it becomes a cream. Keep it aside. Cut the remaining zucchini into...
CURED GUANCIALE
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Cured Guanciale is a typical product of the Italian gastronomic tradition and the protagonist of many Italian recipes. Our Guanciale is obtained from Italian pork meat only.
This pork cut corresponds to the cheek of the pig and is processed with spices and flavourings including black pepper, ground or in grains, which can fully or partly cover the surface of this cured meat. This cut is characterised by lean muscle veining and a high-quality fat component, perfect for many dishes.
The product is delivered vacuum-packed to preserve its organoleptic qualities.
Ingredients
Italian pork (pork cheek), salt, dextrose, spices. Antioxidant: E301. Preservatives: E250, E252
Ingredients
Italian pork (pork cheek), salt, dextrose, spices. Antioxidant: E301. Preservatives: E250, E252
Food expiration
Conservation tips
NUTRITIONAL VALUES
RELATED PRODUCTS
HOW TO TASTE IT BEST
The fat contained in Guanciale is different from the one contained in Bacon or Lard: Guanciale corresponds to the cheek, Bacon to the belly and lard is obtained from the back. The texture of Guanciale and the high quality of its tasty fat parts are the features that make it the first-choice ingredient for traditional first courses, especially Roman dishes, such as Amatriciana, Carbonara or Gricia Pasta.
However, Guanciale is not only the key ingredient in many pasta dishes but can also be cut into thin slices and enjoyed as an appetiser or on a charcuterie board. It can also be used to prepare toasted bruschettas with other delicious ingredients such as truffles. The ideal pairing is a sparkling wine with fresh and delicate flavour, like a red or rosé wine to achieve a harmonious and balanced result.
PROCESSING STAGES
The process to select the meat required to make Guanciale takes quite a long time. After being selected, the meat undergoes the trimming phase, which must be carried out with skill and experience. The cut obtained undergoes the salting phase with salt, spices and natural flavourings, which are gently massaged by hand for about two weeks. Then, Guanciale needs to dry and seasoned.
GUANCIALE VS. BACON
Guanciale and Bacon are two typical Italian cured meats widespread all over the world. They are often mistaken for each other, but although their aspect is very similar, they are extremely different. The first major difference depends on the fact they are obtained from two different pork cuts: Pancetta Bacon is obtained from the belly part (in Italian “pancetta” means “belly”) while Guanciale corresponds to the cheek. The second difference lies in the processing carried out to prepare these two products, in particular, in the curing time length required for these two cold cuts. Moreover, Guanciale, compared to Bacon, has a more intense and spicy flavour.
COOKING TIPS
Bresaola with fruit and vegetable salad
For asparagus Cut the asparagus into julienne strips. Place them in a bowl and add 1 tablespoon of extra virgin olive oil, the juice of half a lemon, salt and mix. For the dressing In a bowl add the low-fat yogurt, 1 tablespoon of extra virgin olive oil, salt and...
Focaccia with bresaola, zucchini flowers and goat cheese
Mix flour and beer, and dip the zucchini flowers in the batter. In the meatime, heat oil in a deep pan and, once it has reached the temperature of 180°, place the battered zucchini flowers in it. Once they start to golden, take them out and place them on absorbing...