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Elaboration
The guanciale is a typical product of the Lazio region, located in central Italian, and with capital in Rome. Its name originates from the word guancia, (cheek in Italian).
Its flavor is more intense than other pork products such as bacon, it has a softer consistency and more delicate texture.
We prepare our guanciale as follows:
- We catch the pig’s papilla and rub it with salt, sugar and spices (black pepper, thyme or fennel).
- We let it cure for three weeks.
It can be tasted naturally, sliced or tasted slightly heated on slices of bread. Its most frequent use is in sauces such as amatriciana, which is a fundamental ingredient, with onion, tomato and pepper. It is also found in the carbonara pasta recipe.
How we make this product
Ingredients for the guanciale:
- Pork dewlap.
- Salt.
- Spices (black pepper, thyme or fennel).
- It contains all the necessary additives for your food safety. You can contact us for more information.
Additional information
| Weight | N/A |
|---|---|
| Allergens | Celery free, Egg free, Gluten free, Lactose free, Mustard free, Nut free, Soya free, Sulphites free |
| Formato | 100gr, Piece of 700gr, Taco 300gr |
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