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The Pork Jowl (Guanciale) is one of the excellences of the 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 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.

Pork Jowl (Guanciale)

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€14.90
€11.92 Save 20%
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The Pork Jowl (Guanciale) is one of the excellences of the 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 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.
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Pork Jowl (Guanciale).

There are many typical regional dishes, but not only that, which include the use of Pork Jowl (Guanciale).

It is a cured meat that is obtained, as the name implies, from the cheek of the pig and which is characterized by organoleptic qualities, consistency of the meat and an extremely greedy fat part.

The quality of the product is guaranteed by the use of pigs raised in certified farms that offer delicious meat, while the cutting and trimming of the Jowl is performed only by expert hands who work the meat to give it its characteristic shape. After that, the meat is massaged with salt for about five days in a very delicate and careful way, washed and spiced with equal care using pepper and chilli. In addition, some aromatic herbs such as rosemary and sage are also used to make the meat even more flavorful and flavored.

At the end of the processing phase, the Jowl is left to dry for about five days and, subsequently, it is matured which takes place within natural environments and with an optimal climate for a variable time ranging from 60 to 90 days.

After this time, the Pork Jowl can be sliced and, after being deprived of the rind, cut into strips to be enjoyed in the fullness of its flavors on a platter of cured meats in combination with  Capocollo and Salami, or inside various mixed starters.

The Pork Jowl (Guanciale) knows how to be appreciated, as the Italian culinary tradition teaches us, even within early historians: we think, for example, of "carbonara" pasta, "amatriciana", "gricia", which enchant the palate with every forkful.

But not only first courses, because the Pork Jowl is also perfect to accompany a pan of porcini mushrooms or a bruschetta topped with “Grand Cru Coltofranto” oil and “Rosso Valdichiana” Semi-Aged Pecorino Cheese.

As it is easy to guess, it is a very versatile product that conquers both for the softness and flavor it leaves in the mouth when it is tasted raw and for the aromatic crunchiness it releases when cooked.

 

Size: 500 g. Vacuum packed product. The weight can undergo slight variations.

Ingredients: Italian pork cheek, salt, pepper, spices, preservatives: E 250, E 252.

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

Average expiry: 120 days.

Gluten Free

11-040-26

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
Type Of Meat
Pig
Vacuum Packed
Yes
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Specific References

Reviews

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Write your review
5
09/10/2024|Ganz nach meinem Geschmack.

Ganz nach meinem Geschmack.

5
02/10/2024|Sehr lecker!

Sehr lecker!

5
02/09/2023|Geschmacklich super

Geschmacklich super, perfekt für Spaghetti Carbonara oder Pasta Amatriciana. Schöner Fettanteil der das Essen abrundet.

5
10/11/2021|Serietà Qualità

Serietà, qualità, gentilezza, cortesia. Bravi

5
10/10/2021|Speciale

Uno dei migliori guanciali mai assaggiato speciale.

5
10/10/2021|Guanciale ottimo

Che dire...tutto ottimo come al solito

5
10/09/2021|Ottimo guanciale

prodotto ottimo, ben confezionato, consigliato

5
10/04/2021|Molto buono

Molto buono è venuta una carbonara speciale

5
10/02/2021|Soddisfatto

prodotto eccellente

5
09/28/2021|molto buono

è venuta una carbonara stupenda

Write your review

Pork Jowl (Guanciale)

The Pork Jowl (Guanciale) is one of the excellences of the 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 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.

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