Artigian seasoned whole cheek 2.6 Kg

Artigian's 2.6 kg Seasoned Whole Guanciale is an excellent product for lovers of good food. Made with artisan care, this guanciale offers a unique and intense flavor, perfect for enriching your dishes with a touch of tradition and quality. Its soft texture and just the right amount of fat make it ideal for creating tasty, flavorful dishes. With an affordable price and special offers online, this whole seasoned guanciale is the ideal choice for those looking for a high-quality product for their culinary preparations.

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ingredients

pork Origin Italy,salt, dextrose, natural flavors,spices. Antioxidant 301, Preservatives E252, E250, black pepper

Size

2,6 Kg

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Artigian seasoned whole cheek 2.6 Kg

Artigian seasoned whole cheek 2.6 kg - Online price and deals

Artigian's 2.6 kg Seasoned Whole Guanciale is a high-quality gourmet product that does not go unnoticed. Made with artisanal care, this guanciale stands out for its unique flavor and delicate yet flavorful texture. Perfect for enriching traditional dishes such as pasta carbonara or gricia, this guanciale is also great enjoyed on its own, thinly sliced and accompanied by a good rustic bread. The affordable price and online offers make buying this guanciale a smart choice for those who love good food and want to bring an authentic and genuine product to the table. Keep it always on hand in the kitchen to give a special touch to your favorite dishes.

More Information
Size	2,6 Kg
Allergens	not present
Location	Artigian Carni Via Calestano, 73 43035 S. Michele Gatti – Felino PR
ingredients	pork Origin Italy,salt, dextrose, natural flavors,spices. Antioxidant 301, Preservatives E252, E250, black pepper
Storage	store in the refrigerator, Cool and dry storage is recommended.
Aging	medium-aged

Combinations

The 2.6 kg Artigianale Seasoned Whole Guanciale is a versatile and flavor-rich ingredient typical of Italian cuisine. An effective pairing might be with fresh homemade pasta, such as a traditional carbonara. To prepare the carbonara, cook the pasta al dente and meanwhile brown the diced guanciale in a nonstick pan until crispy. Drain the pasta and keep some of the cooking water aside. In a bowl, beat the eggs with black pepper and grated pecorino Romano cheese. Add the crispy guanciale to the pasta, then add the egg-cheese mixture, stirring quickly to prevent the eggs from congealing too much. If necessary, add a little cooking water to create a velvety cream. Serve the carbonara piping hot, garnishing with additional pecorino cheese and freshly ground black pepper. Enjoy!

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