Pepper bacon 1Kg

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100 % of 100

Peppered Guanciale is made from the cheek of the pig, the cut is salted and then peppered before being placed in cells to season. Excellent for the preparation of sauces.

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Size

1 Kg ca

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Pepper bacon 1Kg

Pepper Guanciale Online Sale

Peppercorn guanciale is a cured meat made from pork cheek; it is a cut containing fine lard with a vein of tender meat. The guanciale is salted and peppered, then cured for several months before being marketed in vacuum-sealed bags. Guanciale is used in Italian cuisine for the preparation of several dishes, some of the most famous being Amatriciana and Carbonara. Guanciale differs from region to region, in fact in Lazio guanciale is also flavored with chili and alio, some recipes for pasta all'Amatriciana also use guanciale that is briefly smoked with oak wood.

More Information
meat	Swine
Size	1 Kg ca
Location	Prodotto in Italia
more informations	Valori medi per 100 g di prodotto Energia 3.218 kJ/ 782 kcal Grassi g 85,5 di cui saturi g 28,5 Carboidrati g <0,5 di cui zuccheri g 0,3 Proteine g 2,90 Sale g 2,9
How it's made	Guanciale pepato is produced by the Valpadana company exclusively from the cheek of the pig. The best animals are selected to produce this cured meat . The guanciale once cut is first salted massaged and then spiced with pepper. The seasoning of the guanciale lasts for a few months before being marketed. Foodexplore offers the Valpadana company's peppered guanciale at special prices for you.
Storage	Keep cool, once cut cover the cut properly.
Aging	medium-aged
Salami type	Salami
Type of meat	Pork
Average expiry date	6 months

Combinations

Peppered guanciale is used in many recipes such as carbonara and Amatriciana; it is excellent cosumed thinly cut like lard, accompanied with acacia honey and a glass of Barbera di Braida. Before consuming it, it is recommended to elominate the rind that covers it.

Technical Identity

Average expiry date

6 months

Salami type

Salami

Type of meat

Pork

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