€11,50
€11,50
Cured Guanciale is a typical product of the Italian gastronomic tradition, a cornerstone of our culinary tradition and the protagonist of many recipes. More specifically, it is the cut that corresponds to the cheek of the pig and is processed with spices and flavourings including black pepper, ground or in grains, used to massage the surface of cured meat.
Our Guanciale is obtained from Italian pork meat only. It is sent with a branded wooden cutting board: a touch of class to serve this delicious product.
This cut is characterised by lean muscle veining and a part of valuable fat. The texture of Guanciale and its high-quality tasty fat part are the elements that make it the first-choice ingredient when preparing traditional first courses, especially the ones belonging to the Roman cuisine, such as Carbonara, Amatriciana and Gricia.
Italian pork (pork cheek), salt, dextrose, spices. Antioxidant: E301. Preservatives: E250, E252
Italian pork (pork cheek), salt, dextrose, spices. Antioxidant: E301. Preservatives: E250, E252
THE BEST WAYS TO TASTE IT
Cured Guanciale is not only the main protagonist of the most famous Roman recipes. In fact, it can also served sliced as an appetizer or on a charcuterie board. It can also be used to prepare Italian “bruschetta” accompanied by other delicious ingredients such as truffles. This combination in particular puts the softness and richness of Guanciale together with the distinctive aroma of truffles, creating an unforgettable gastronomic experience. As for the pairing, Guanciale goes perfectly with sparkling fresh delicate wines, such as red o rosé to make the tasting moment a true pleasure for the palate.
PROCESSING
The selection of the meat needed to produce Cured Guanciale requires quite a long time. After being selected, the meat is skilfully and carefully trimmed. The cut obtained is then delicately massaged by hand with salt, spices and natural aromas for two weeks. Afterwards, Guanciale undergoes the drying phase and then it is cured.
GUANCIALE VS. PANCETTA
Guanciale and Pancetta are two typical Italian cured meats well-known 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 pork belly, as the name suggests (“pancia” in Italian means “belly”), while Guanciale is obtained from the cheek.
The second difference depends on the production process. In fact, the length of the maturing phase of these two cured meats can be very different.
Moreover, Guanciale has a more intense and spicy taste than Pancetta.
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