GUANCIALE SLICE
9,90 €
FAST SHIPPING
Guaranteed delivery 24/72 hrs.
Seasoned Guanciale is a typical product of the Italian gastronomic tradition, the protagonist of many recipes in our country. Its name derives from the part where this cut of meat is located and that, after various processes, will become the tasty food we all know, namely, the pig’s cheek.
Our Guanciale is made with Italian pork meat. This cut is run through with lean veins of muscle and a valuable fat component, processed with spices and flavourings, including pepper, which gives it its typical taste.
It is a very well-known product, especially thanks to some first courses of the Italian tradition and in particular of the Roman cuisine, such as Amatriciana, Carbonara or Pasta alla Gricia, famous recipes both in Italy and abroad in which it is the undisputed protagonist due to the high quality of its tasty fat part and the crispy and soft texture that Guanciale takes on once cooked.
The slice is delivered vacuum-packed to best preserve its organoleptic properties.
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
TIPS TO ENJOY IT BEST
In addition to being the protagonist of the most famous recipes of Roman cuisine, Guanciale can also be enjoyed in chunks, as an appetiser or as an ingredient in a platter of cold cuts and mixed cheeses. It can also be used to prepare more refined bruschetta (Italian toasted bread typically topped with tomatoes) dressing it with other delicious ingredients such as truffles. As a pairing, a sparkling wine with a fresh and delicate flavour that balances the full-bodied taste of the cured meat is perfect, so red or rosé wine are equally good choices to make the tasting more harmonious.
PROCESSING
The process of selecting the meat used to make Guanciale takes quite a long time. After being carefully chosen, the meat undergoes trimming, which must be carried out with skill and experience. Once the final cut has been obtained, the salting process takes place and the meat is seasoned with salt, spices and natural flavourings, such as black pepper, which can partly or totally cover cover the surface of Guanciale. This phase is carried out through a delicate manual massage of the meat, which lasts about two weeks. Subsequently, the Guanciale undergoes the drying phase and then the curing process.
GUANCIALE VS. PANCETTA
Guanciale and Pancetta are two typical Italian cured meats that are highly appreciated all over the world but the feud between them has been going on for years. However, although their appearance has many common traits, they are two extremely different cuts.
- The first major difference between these two products is given from the different areas where the meat is located before starting manufacturing: while Pancetta is made of pork belly, as the name suggests in Italian (belly is translated “Pancia” in Italian), Guanciale, on the other hand, is the cut that corresponds to the pork cheek.
- The second difference lies in the manufacturing process. In fact, the maturing period to which these cold cuts are subjected is very different.
- In addition, Guanciale, compared to Pancetta, has a more intense and spicy flavour and its fat part is also different to the one that composes Pancetta or the one used for producing lard. The fat of Guanciale, in fact, comes from the pig’s cheek, as mentioned earlier, while that of Pancetta comes from the belly and Lard is made from the back.
