Black pig cheek of Nebrodi 430g The black pig cheek of Nebrodi is an artisanal cured meat of excellence, obtained from the cheek and neck of the pig, characterized by a high percentage of noble fat that makes it incredibly soft and flavorful, ideal for traditional Italian cuisine. Regarded as one of the fundamental ingredients of iconic recipes such as amatriciana and carbonara, guanciale stands out for its intense flavor, velvety texture and ability to enhance every preparation. Main features: Selected meat of black pig of Nebrodi. High content of noble fat, which leads to greater flavor and melt-in-the-mouth texture. Natural flavoring with black pepper and chilli. Perfect for traditional and gourmet recipes. Slow artisanal curing (60–90 days). Traditional artisanal processing: Guanciale is produced following a controlled process that guarantees quality, safety, and authentic flavor. Salting: the cut is worked with sea salt, evenly distributed through daily rotations to achieve a balanced saltiness. Brushing: removal of excess salt to prepare the product for the next phase. Spicing: application of black pepper and chilli, which penetrate the surface imparting a strong aroma. Curing: aging for 2–3 months in controlled temperature and humidity environments, essential to develop aroma and structure. How to use guanciale: Guanciale is an essential ingredient for: pasta alla carbonara, amatriciana, gricia, gourmet dishes and modern reinterpretations.
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Black pig cheek of Nebrodi 430g The black pig cheek of Nebrodi is an artisanal cured meat of excellence, obtained from the cheek and neck of the pig, characterized by a high percentage of noble fat that makes it incredibly soft and flavorful, ideal for traditional Italian cuisine. Regarded as one of the fundamental ingredients of iconic recipes such as amatriciana and carbonara, guanciale stands out for its intense flavor, velvety texture and ability to enhance every preparation. Main features: Selected meat of black pig of Nebrodi. High content of noble fat, which leads to greater flavor and melt-in-the-mouth texture. Natural flavoring with black pepper and chilli. Perfect for traditional and gourmet recipes. Slow artisanal curing (60–90 days). Traditional artisanal processing: Guanciale is produced following a controlled process that guarantees quality, safety, and authentic flavor. Salting: the cut is worked with sea salt, evenly distributed through daily rotations to achieve a balanced saltiness. Brushing: removal of excess salt to prepare the product for the next phase. Spicing: application of black pepper and chilli, which penetrate the surface imparting a strong aroma. Curing: aging for 2–3 months in controlled temperature and humidity environments, essential to develop aroma and structure. How to use guanciale: Guanciale is an essential ingredient for: pasta alla carbonara, amatriciana, gricia, gourmet dishes and modern reinterpretations.
| Energy (kcal) | 657 |
| Carbohydrates (g) | 0.5 |
| of which Sugars (g) | 0.5 |
| Fat (g) | 67.65 |
| Protein (g) | 11.71 |
