0104JF
Whole | 1,1Kg
 22,90  18,32
0104JF

CURED GUANCIALE

Whole | 1,1Kg
 22,90  18,32
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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.

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
We guarantee Maximum Freshness of all products and the Conservation and Shipping to maintain their integrity. The expiry date depends on the format chosen and the type of product. For more details contact us.
Conservation tips
Store in the refrigerator and, once opened, store in cling film or in a kitchen towel and consume within 30 days
On the nose

Sweet and spicy aroma, with particular characterization of pepper

To the taste

Sweet slice with a hint of pepper

The right moment

Perfect as a delicious aperitif or as an ingredient in traditional Italian dishes such as amatriciana sauce or tasty legume soups

The right match

Dry red wine, with floral and vinous aromas, moderately tannic: Grignolino d’Asti DOC

Taste Notes
On the nose

Sweet and spicy aroma, with particular characterization of pepper

To the taste

Sweet slice with a hint of pepper

The right moment

Perfect as a delicious aperitif or as an ingredient in traditional Italian dishes such as amatriciana sauce or tasty legume soups

The right match

Dry red wine, with floral and vinous aromas, moderately tannic: Grignolino d’Asti DOC

NUTRITIONAL VALUES
Energy Value
3045KJ - 740 Kcal
Fat
79,4 g
of which saturated fatty acids
28,56 g
Carbohydrates
of which sugars
0,27 g
Protein
6,3 g
Salt
2,21 g
NUTRITIONAL VALUES
Energy value
3045KJ - 740 Kcal
Fat
79,4 g
of which saturated fatty acids
28,56 g
Carbohydrates
of which sugars
0,27 g
Protein
6,3 g
Salt
2,21 g