If you appreciate Italian cold meats you surely love the Guanciale. As the name suggests (Guancia means cheek in Italian), this product is made starting from the cheek of the pig and can boast a truly superb taste and texture. Used in many Italian recipes, Guanciale can give an irresistible taste to any meal. The result of processesing compling with ancient and traditional teachings, the guanciale is essential for anyone who loves Italian food.
Producer: Azienda Agricola Country Pig di Bastianelli Mauro
Made in: Marche (Italia)
Net Weight: 400 g (The indicated net weight allows a tolerance of ± 10%).
Shipped under vacuum
Typical of the Marche, Guanciale is made from the cheek and part of the neck of the swine that once hand trimmed is tossed with salt, pepper and spices. After this "massage" the gaunciale is put to dry in special rooms and can finally start the seasoning that can last up to two months. Over the centuries, the Guancial has earned a prestigious position among gourmets, thanks to its texture and ability to keep firm while cooking.
Azienda Agricola e Laboratorio Country Pig di Bastianelli Mauro. . The company Country Pig from Alteta Montegiorgio has a long history of dedication to work and traditions. In 1955, Serafino Bastianelli and Annunziata Salvatelli opened a mill to sell animal feeds. Subsequently, with the help of Giuseppe Salvatelli, a famous butcher of Alteta, Country Pig started its first 250 pigs livestock reared by traditional systems and fed by noble grains. Fifty years later, Country Pig continues to produce excellent cured meats with old techniques, attentive and selective, whose unique purpose is to savor the oldest tradition of cured meats of Fermo.
Pork meat, salt, pepper, spices, natural flavors, preservative E 252. Nutritional values for 100 gr: Energy Kcal 394, Kj 1694; Carbohydrates 0,0 g. of which sugars 0,0 g. Proteins 20,9 g. Fats 34,20 g. of which satured fatty acids 14 g. Salt 1,6 g. Dietary fiber 0,0 g.
General Information: Cured meats are excellent au natural, simply accompanied by bread or paired with cheeses, or they can be used for stuffing pizza or seasoning tasty pasta and meat dishes. How to eat: If you decide to eat your cured meat au natural: cut the cured meat into slices, not too thin to prevent the slice break, and enjoy it on fresh bread. To use your cured meat as seasoning: finely cut, using special knives or slicer, making cubes or strips and cook according to the recipe. General Information: Cured meats are excellent au natural, simply accompanied by bread or paired with cheeses. How to eat: Cut the sausage as the recipe indicates, not too thin to prevent the slice break, and enjoy it on fresh bread. You will receive the cured meats of Tasting Marche vacuum-packed, once opened store in the fridge.