Guanciale di Maiale intero da 1,5 kg circa

Guanciale di Maiale intero da 1,5 kg circa

As can already be deduced from the name the Pig's Guanciale is produced from the pig's cheek.

This is very important, because, in fact, it allows us to distinguish it, from the "Pancetta" with which very often is confused and which, instead, as is easily understood, is obtained from the belly of the pig.

The consistency of its meat, the intensity that characterizes it from the organoleptic point of view, the high quality of the fatty part are unmistakable qualities that allow it to always be the most delicious and first choice ingredient in the creation of first courses of the regional tradition, as it is expressly indicated in some recipes, starting with that of the famous "Amatriciana".

PROCESSING

The cut of the pig from which it is produced includes the cheek and part of the throat: in some areas of Lazio it is also called "Goletta" or "Gota", which in Italian dialect means Guancia.
For its production it is used Italian pig meat, minimum age of at least 9 months of life and come from certified farms or that are of higher quality breeds and bred in the wild, such as the Nera Parmigiana which offers a quality of meat even higher than normal certified pigs.

The cutting operation requires very long times, must be performed by skill and experience even in the phase of trimming that allows you to get to the typical triangular shape with which we find it on the market.

The cut obtained must go through the first phase which is the "salting", which takes place manually and lasts 4-5 days during which the meat should be massaged with care and delicacy, so as to let the ingredients enter all parts of the meat .

After this period of time, after washing, you can start to spice it using pepper and chilli, or the ingredients that build the base of a mix that, depending on the area, can be further enriched and flavored by adding garlic, rosemary, sage or other types of herbs.

This step can however be eliminated, as occurs in much of the production in Emilia Romagna, where only salt is used.

NUTRITIONAL VALUES FOR 100g OF PRODUCT

Energy 2305 kJ
559 KCal
Fat 57 g
of which saturated fatty acids 21 g
Carbohydrates <0.5 g
of which sugars <0.5 g
Protein 11 g
Salt 3.0 g

SHIPMENTS

Possibility of supplying wholesale restaurants, delicatessens, pizzerias all over Europe (we serve: Austria, Belgium, Croatia, Denmark, Finland, Germany, Greece, Ireland, Luxembourg, Malta - Valletta, Holland, Poland, Portugal, United Kingdom, Spain , Sweden, Switzerland, Slovenia).

The product is shipped fresh a few hours from production from Andria in Puglia

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