Black pork cheek of Nebrodi 430g. The black pork cheek of Nebrodi is an artisanal cured meat of excellence, derived from the cheek and neck area of the pig. It is characterized by a high percentage of noble fat, which makes it incredibly soft, flavorful, and ideal for traditional Italian cooking. Considered one of the essential ingredients of iconic recipes such as amatriciana and carbonara, guanciale stands out for its intense taste, velvety texture, and ability to enhance any preparation. Main characteristics: Selected meat from black pork of Nebrodi. High content of noble fat, resulting in greater flavor and melt-in-the-mouth quality. Natural seasoning with black pepper and chili. Perfect for traditional and gourmet recipes. Slow artisanal aging (60-90 days). Traditional artisanal processing: Guanciale is produced following a controlled process that ensures quality, safety, and authentic flavor: Salting: the cut is worked with sea salt, evenly distributed through daily rotations to achieve balanced saltiness. Brushing: removal of excess salt to prepare the product for the next stage. Spicing: application of black pepper and chili, which penetrate the surface providing a strong aroma. Aging: refinement for 2-3 months in controlled temperature and humidity environments, essential for developing aroma and structure. How to use guanciale: Guanciale is an essential ingredient for: carbonara pasta, amatriciana, gricia, gourmet dishes, and modern reinterpretations. Ingredients: 100% meat and fat from black pork of Nebrodi; coarse sea salt; black pepper; chili. The product contains no allergens either as ingredients or as possible contaminants in the production cycle.
Price VAT included
Black pork cheek of Nebrodi 430g. The black pork cheek of Nebrodi is an artisanal cured meat of excellence, derived from the cheek and neck area of the pig. It is characterized by a high percentage of noble fat, which makes it incredibly soft, flavorful, and ideal for traditional Italian cooking. Considered one of the essential ingredients of iconic recipes such as amatriciana and carbonara, guanciale stands out for its intense taste, velvety texture, and ability to enhance any preparation. Main characteristics: Selected meat from black pork of Nebrodi. High content of noble fat, resulting in greater flavor and melt-in-the-mouth quality. Natural seasoning with black pepper and chili. Perfect for traditional and gourmet recipes. Slow artisanal aging (60-90 days). Traditional artisanal processing: Guanciale is produced following a controlled process that ensures quality, safety, and authentic flavor: Salting: the cut is worked with sea salt, evenly distributed through daily rotations to achieve balanced saltiness. Brushing: removal of excess salt to prepare the product for the next stage. Spicing: application of black pepper and chili, which penetrate the surface providing a strong aroma. Aging: refinement for 2-3 months in controlled temperature and humidity environments, essential for developing aroma and structure. How to use guanciale: Guanciale is an essential ingredient for: carbonara pasta, amatriciana, gricia, gourmet dishes, and modern reinterpretations. Ingredients: 100% meat and fat from black pork of Nebrodi; coarse sea salt; black pepper; chili. The product contains no allergens either as ingredients or as possible contaminants in the production cycle.
| Energy (kcal) | 657 |
| Carbohydrates (g) | 0.5 |
| of which Sugars (g) | 0.5 |
| Fat (g) | 67.65 |
| Protein (g) | 11.71 |
