Tuscan Pork Jowl (Guanciale)
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.
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Tuscan Pork Jowl (Guanciale).
There are many typical regional Tuscan dishes, but not only that, which include the use of Tuscan 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 Tuscan 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 Tuscan 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 Tuscan Capocollo and Tuscan Salami, or inside various mixed starters.
The Tuscan 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 Tuscan 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 Tuscan 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.
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
- Type Of Meat
- Tuscan Pig
- Vacuum Packed
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Small Chilli Salami.
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PDO Cinta Senese PGI Finocchiona (Fennel Seed Salami) - Vacuum-Packed Piece.
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