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.
100% Italian products of the highest quality
Free shipping for orders from 149 €
Cold Chain Guaranteed With Isothermal Packaging
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.
Average nutritional values for 100 g of product - Product features
- Energy (kJ/kcal)
- Fat (gr.)
- Of which saturates (gr.)
- Carbohydrate (gr.)
- of which sugars (gr.)
- Protein (gr.)
- Salt (gr.)
- Gluten Free
- PDO - PGI
- Type Of Meat
- PDO Cinta Senese
- Vacuum Packed
Related ProductAdd Related Product to weekly line up
16 other products Add Other Product to weekly line up
Boneless Cured Pork Leg (Prosciutto) - Large Vacuum-Packed Piece.
Tuscan Salami is an artisanal sausage typical of the Tuscan gastronomic tradition, made according to an ancient recipe handed down for centuries. It is characterized by a soft and compact consistency, bright red color and a particularly intense taste, enriched with spices and aromas. This version of Tuscan Salami has a net weight of about 400 g and is vacuum packed.
Small Salami With Truffles.
Cured Pork Loin is a typical Tuscan salami that boasts an ancient tradition and which cannot be missing on a table full of cold cuts and salami that want to represent the unique tastes and flavors of our beloved territory. Produced exclusively with one of the noblest parts of the pig, Cured Pork Loin undergoes a particular processing and seasoning process that allows to obtain a genuine, tasty product and, given its low caloric intake, also suitable for different diets.
Within the vast amount of cured meats that characterize the ancient tuscan tradition, a place of honor certainly goes to Cured Pork Sausage. Always present both for a rich aperitif and for a quick sandwich, it is a dish appreciated at all ages for its pleasant flavor and spicy aromas typical of Tuscan cured meats. But not only Tuscany, because it is a highly appreciated cured meat also used in the rest of Italy and which boasts an excellent export.
Cinta Senese PDO Pork Fatback (Lardo) takes its name from one of the most popular pig breeds in the world, with very ancient origins, so much so that some specimens are also depicted in the frescoes of the Palazzo Pubblico in Siena. Like other products made from this pig, lard also represents a real Tuscan excellence appreciated at all ages and in various dishes.
Tuscan Capocollo, also known by the name of Coppa, is a seasoned salami that derives from the artisanal processing of first choice national pork, carried out in compliance with ancient traditional techniques. It is characterized by a sweet and spicy taste, while its scent recalls the hint of spices and aromatic herbs.
Cinta Senese PDO Salami - Natural Whole.
Tuscan Salami - Filiera Valdichiana is a salami made with pure pork from pigs reared in the wild in Tuscany. The coarse grinding of the meat ensures that the lean and fat parts are clearly distinguishable, with the latter being a bright white color. On the palate the hints of aromatic herbs and spices stand out, in particular black pepper in grains.
Cinta Senese PDO Salami - Vacuum-Packed Piece.
Vacuum-packed Fresh Pork Sausage.
The Tuscan Pork Jowl (Guanciale) is one of the excellences of the Tuscan territory that boasts an ancient tradition and which still today can be enjoyed with pleasure in many recipes of ancient origin and modern combinations. In fact, it is a very versatile salami that lends itself to being enhanced both raw and cooked in sauces and soups. The quality of the product is guaranteed by the use of Tuscan pigs raised in certified farms that offer delicious meat. it is used in various recipes and sauces: pasta alla carbonara, gricia and amatriciana are the most famous.
Tuscan Ham PDO (Prosciutto) - Decoration Packaging, is, undoubtedly, one of the most important products when it comes to Tuscan cured meats, both for the quality of the raw materials used for its creation and conservation, but above all for its intense taste and slightly savory able to delight the palate of adults and children both alone and accompanied with other local products or a simple slice of fresh bread. Furthermore, the Protected Designation of Origin guarantees its quality and characteristic aroma.
Tuscan Salami is an artisanal sausage typical of the Tuscan gastronomic tradition, made according to an ancient recipe handed down for centuries. It is characterized by a soft and compact consistency, bright red color and a particularly intense taste, enriched with spices and aromas. This version of Tuscan Salami has a net weight of about 1,5 kg, is vacuum packed and is characterized by a large slice of about 12 centimeters in diameter.
Tuscan Pork Jowl (Gota) - Filiera Valdichiana.
Boneless Cured Pork Leg (Prosciutto) - Vacuum-Packed Piece.
- Sausages And Cured Meats
- Truffle & Sauces
- Oil & Vinegar
- Wine & Beer
- Dessert & Biscuits
- Tasting Box
- All the products