CURED GUANCIALE

Cured Guanciale (pork cheek) is a typical product of the Italian gastronomic tradition and the protagonist of many Italian recipes. It is the cut of pork meat obtained from the cheek of the pork. Our Guanciale is obtained from just italian pork meat. This cut is characterised by lean veins of muscle and some fat.

The fat used for cured Guanciale is different from the one used for Pancetta and lardo: the fat of Guanciale comes from the pork cheek, the one of Pancetta from the belly and the one of lardo from the back. The texture of cured Guanciale and the high quality of its tasty fat part are characteristics that make it the first choice ingredient in the creation of traditional Italian first courses. Especially in Roman dishes such as pasta all’amatriciana, carbonara or pasta alla gricia.

Cured Guanciale, however, is not only the protagonist of many recipes, but can also be enjoyed cut into thin slices as an appetizer or as part of a platter of cold cuts. It can also be used in the preparation of bruschetta accompanied by other delicious ingredients such as truffles. A sparkling wine with a fresh and delicate taste is the perfect match; therefore, a red or a rosè are excellent choices to make everything harmonious and balanced.

Processing

The selection of the meat needed to produce Cured Guanciale requires quite a long time. After being selected, the meat is subjected to the trimming phase which must be carried out with skill and experience. The cut obtained is then subjected to the salting process with salt, spices and natural aromas. This phase is carried out with a delicate manual massage and lasts about two weeks. Afterwards, the Guanciale is subjected to the drying phase and then to seasoning.

Guanciale VS Pancetta

Guanciale and Pancetta are two typical Italian cured meats that are famous all over the world. The dispute between them has been going on for years, but although they appear similar, they are two extremely different types of cured meat. The first big difference can be found in their origin: – Pancetta is obtained from the belly of the pig, as the name suggests (“pancia” in Italian means “belly”; – Guanciale, on the other hand, is obtained from the cheek of the pig. The second difference is the production process; in fact, the maturing times of these two cured meats are very different. Moreover, the Guanciale, compared to the Pancetta, has a more intense and spicy taste.

Italian pork (pork cheek), salt, dextrose, spices. Antioxidant: E301. Preservatives: E250, E252