Product information
Guanciale is famously known for being the main ingredient of the “Amatriciana” and “Carbonara” pasta sauce. We suggest try it also lightly grilled on a freshly toasted piece of bread!
Pork cheek, salt, pepper, spices, dextrose.
Nutritional Information for 100gr
Energy 337 KCal
Fats – of which saturates 28,1 gr – 9,6 gr
Carbs – of which sugars 0,0 gr – 0,0 gr
Protein 20,9 gr
Salt 2,5 gr
Keep it in the fridge.
Guanciale – cured pork jawl
Our “Guanciale” is obtained from the cheek of porks born and bred naturally, happy, healthy and tasty. Guanciale is a noble piece of fat, much finer and more delicate than other cuts of pig. It is very rich in taste and never chewy in texture.
The cheek is carefully chopped by the master butchers in order to confer it its typical triangular shape. The meat is seasoned with salt and pepper, then brined for about 9 days and massaged daily. After curing in brine, the meat is left to dry for about 8 days and finally dry cured for another 60 days.
8.00 €
Product information
Guanciale is famously known for being the main ingredient of the “Amatriciana” and “Carbonara” pasta sauce. We suggest try it also lightly grilled on a freshly toasted piece of bread!
Pork cheek, salt, pepper, spices, dextrose.
Nutritional Information for 100gr
Energy 337 KCal
Fats – of which saturates 28,1 gr – 9,6 gr
Carbs – of which sugars 0,0 gr – 0,0 gr
Protein 20,9 gr
Salt 2,5 gr
Keep it in the fridge.
