Black pig cheek from Nebrodi 430g The black pig cheek from Nebrodi is an artisan cured meat of excellence, obtained from the cheek and neck of the pig. It is characterized by a high percentage of noble fat that makes it incredibly soft, flavorful and ideal for traditional Italian cooking. Considered one of the essential ingredients in iconic recipes like amatriciana and carbonara, guanciale stands out for its intense flavor, velvety texture and ability to enhance every preparation. Main characteristics: selected meat from black pig from Nebrodi, high content of noble fat for greater flavor and melt-in-the-mouth quality, natural seasoning with black pepper and chili, perfect for traditional and gourmet recipes, slow artisan aging (60-90 days). Traditional artisanal processing: guanciale is produced following a controlled process that ensures quality, safety and authentic flavor. Salting: the cut is worked with sea salt, distributed evenly through daily rotations to obtain a balanced savoriness. Brushing: removal of excess salt to prepare the product for the next phase. Spicing: application of black pepper and chili, which penetrate the surface giving a strong aroma. Aging: refinement for 2-3 months in controlled temperature and humidity environments, essential to develop aroma and structure. How to use guanciale: it is an indispensable ingredient for pasta alla carbonara, amatriciana, gricia, gourmet dishes and modern reinterpretations.
Price VAT included
Black pig cheek from Nebrodi 430g The black pig cheek from Nebrodi is an artisan cured meat of excellence, obtained from the cheek and neck of the pig. It is characterized by a high percentage of noble fat that makes it incredibly soft, flavorful and ideal for traditional Italian cooking. Considered one of the essential ingredients in iconic recipes like amatriciana and carbonara, guanciale stands out for its intense flavor, velvety texture and ability to enhance every preparation. Main characteristics: selected meat from black pig from Nebrodi, high content of noble fat for greater flavor and melt-in-the-mouth quality, natural seasoning with black pepper and chili, perfect for traditional and gourmet recipes, slow artisan aging (60-90 days). Traditional artisanal processing: guanciale is produced following a controlled process that ensures quality, safety and authentic flavor. Salting: the cut is worked with sea salt, distributed evenly through daily rotations to obtain a balanced savoriness. Brushing: removal of excess salt to prepare the product for the next phase. Spicing: application of black pepper and chili, which penetrate the surface giving a strong aroma. Aging: refinement for 2-3 months in controlled temperature and humidity environments, essential to develop aroma and structure. How to use guanciale: it is an indispensable ingredient for pasta alla carbonara, amatriciana, gricia, gourmet dishes and modern reinterpretations.
| Energy (kcal) | 657 |
| Carbohydrates (g) | 0.5 |
| of which Sugars (g) | 0.5 |
| Fat (g) | 67.65 |
| Protein (g) | 11.71 |
