0104JF
Whole | 1,1Kg

24,90

0104JF

CURED GUANCIALE

Whole | 1,1Kg

24,90

Group-769

FAST SHIPPING

Guaranteed deliveries 24/72 h.
SAFE PAYMENTS
SAFE PAYMENTS

Cured Guanciale is a typical product of the Italian gastronomic tradition and the protagonist of many Italian recipes. Our Guanciale is obtained from Italian pork meat only.

This pork cut corresponds to the cheek of the pig and is processed with spices and flavourings including black pepper, ground or in grains, which can fully or partly cover the surface of this cured meat. This cut is characterised by lean muscle veining and a high-quality fat component, perfect for many dishes.

The product is delivered vacuum-packed to preserve its organoleptic qualities. 

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
NUTRITIONAL VALUES
Energy value
3045KJ - 740 Kcal
Fat
79,4 g
of which saturated fatty acids
28,56 g
Carbohydrates
<1 g
of which sugars
0,27 g
Protein
6,3 g
Salt
2,21 g

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.

COOKING TIPS

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Bresaola with fruit and vegetable salad

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Focaccia with bresaola, zucchini flowers and goat cheese

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Mix flour and beer, and dip the zucchini flowers in the batter. In the meatime, heat oil in a deep pan and, once it has reached the temperature of 180°, place the battered zucchini flowers in it. Once they start to golden, take them out and place them on absorbing...

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