CURED GUANCIALE
24,90 €
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Guaranteed delivery 24/72 hrs.
INGREDIENTS
Italian pork (pork cheek), salt, dextrose, spices. Antioxidant: E301. Preservatives: E250, E252
FOOD EXPIRATION
We guarantee Maximum Freshness of all products and Storage and Shipping to maintain their integrity. The expiration date will depend on the format chosen and the type of product. For more details contact us.
CONSERVATION TIPS
NUTRITIONAL VALUES
Energy value
Fats
of which saturated fatty acids
Carbohydrates
of which sugars
Protein
Salt
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.
