Obtained from a pig breed that dates back to the Middle Ages and whose breeding, preparation and maturing methods are still part of a well-established tradition within the Sienese territory, the Cinta Senese PDO Tuscan Pork Jowl (Guanciale) is obtained, as the name implies, from the jowl of this fine native breed and has some veins of muscle and a part of noble fat.

Cinta Senese PDO Tuscan Pork Jowl (Guanciale)

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Obtained from a pig breed that dates back to the Middle Ages and whose breeding, preparation and maturing methods are still part of a well-established tradition within the Sienese territory, the Cinta Senese PDO Tuscan Pork Jowl (Guanciale) is obtained, as the name implies, from the jowl of this fine native breed and has some veins of muscle and a part of noble fat.
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Cinta Senese PDO Tuscan Pork Jowl (Guanciale).

The intense aroma and the very delicate and persistent taste of this cured meat are obtained following strict breeding and meat preparation protocols that have made the Cinta Senese PDO Tuscan Pork Jowl (Guanciale) a very versatile and appreciated product not only in Italy, but all over the world. In fact, the heads of Cinta Senese, characterized by a dark coat and a kind of pink “belt”, are raised in the wild and feed only on cereals, berries and berries found in the wonderful Sienese territories. This guarantees their meat a sapidity and an aroma that are the characteristic trademark of this native breed from the outset. The selection of the meat to be used is made by expert hands who work only on excellent quality garments slaughtered between 12 and 16 months.

The processing takes place by means of preliminary massages that are used to eliminate residual blood and washes based on hot vinegar, natural flavors and garlic. After this step, we proceed with the salting which lasts about 18 days and then it is desalted and left to rest for two weeks at the end of which the bacon is covered with finely ground pepper and left to mature for about three months.

At the end of this period, when the outside and above all the rind has dried well, it is possible to cut the Cinta Senese PDO Tuscan Pork Jowl (Guanciale), discover its soft, fragrant, tasty heart and taste it raw in thin slices on warm bruschetta di Tuscan bread with “Crosta Rossa” Semi-Aged Pecorino or in antipasto platters with PGI Finocchiona and Tuscan Salami, or, finally, in many preparations of the Tuscan culinary tradition.

But not only raw, because the Cinta Senese PDO Tuscan Pork Jowl (Guanciale) is widely used in very tasty first courses, such as “amatriciana”, “carbonara” or “gricia”, or traditional sauces. In fact, its delicate gustatory balance makes this salami the perfect companion to stuff or flavor many meats, but also shellfish.

 

Size: 300 g. Vacuum packed product. The weight can undergo slight variations.

Ingredients: “Cinta Senese PDO” pork (bacon), salt, pepper, garlic, spices, preservatives: E 250, E 252.

How to store: Store in the fridge between 0° C - +4° C.

Average expiry: 120 days.

Gluten Free

11-190-214

Average nutritional values for 100 g of product - Product features

Energy (kJ/kcal)
2699/645
Fat (gr.)
68
Of which saturates (gr.)
25
Carbohydrate (gr.)
0,4
of which sugars (gr.)
0,0
Protein (gr.)
6
Salt (gr.)
3,7
Gluten Free
Yes
PDO - PGI
PDO
Type Of Meat
PDO Cinta Senese
Vacuum Packed
Yes

Specific References

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5
10/11/2021|Ottimi Prodotti

Prodotti Ottimi e altamente selezionati.

5
10/10/2021|Ottimo

Da leccarsi i baffi

5
10/10/2021|Spettacolare

Spettacolare questo guanciale di cinta

5
10/07/2021|Ottimo

Troppo buono prodotti di qualità

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Cinta Senese PDO Tuscan Pork Jowl (Guanciale)

Obtained from a pig breed that dates back to the Middle Ages and whose breeding, preparation and maturing methods are still part of a well-established tradition within the Sienese territory, the Cinta Senese PDO Tuscan Pork Jowl (Guanciale) is obtained, as the name implies, from the jowl of this fine native breed and has some veins of muscle and a part of noble fat.

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