Black pork cheek from Nebrodi 430g The Black Pork Cheek from Nebrodi is an exceptional artisan salami, obtained from the cheek and neck of the pig. It is characterized by a high percentage of noble fat that makes it incredibly soft, flavorful, and ideal for traditional Italian cooking. Considered one of the fundamental ingredients of iconic recipes like amatriciana and carbonara, the guanciale stands out for its intense flavor, velvety texture, and ability to enhance every preparation. Main characteristics: Selected meat from Black Pork of Nebrodi. High content of noble fat, which brings greater flavor and melt-in-the-mouth quality. Natural seasoning with black pepper and chili. Perfect for traditional and gourmet recipes. Slow artisan aging (60-90 days). The 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 obtain balanced saltiness. Brushing: removal of excess salt to prepare the product for the next phase. Spicing: application of black pepper and chili, which penetrate the surface giving a bold aroma. Aging: maturation for 2-3 months in temperature and humidity-controlled environments, essential for developing fragrance and structure. The guanciale is an essential ingredient for: pasta alla carbonara, amatriciana, gricia, gourmet dishes and modern reinterpretations.
Price VAT included
Black pork cheek from Nebrodi 430g The Black Pork Cheek from Nebrodi is an exceptional artisan salami, obtained from the cheek and neck of the pig. It is characterized by a high percentage of noble fat that makes it incredibly soft, flavorful, and ideal for traditional Italian cooking. Considered one of the fundamental ingredients of iconic recipes like amatriciana and carbonara, the guanciale stands out for its intense flavor, velvety texture, and ability to enhance every preparation. Main characteristics: Selected meat from Black Pork of Nebrodi. High content of noble fat, which brings greater flavor and melt-in-the-mouth quality. Natural seasoning with black pepper and chili. Perfect for traditional and gourmet recipes. Slow artisan aging (60-90 days). The 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 obtain balanced saltiness. Brushing: removal of excess salt to prepare the product for the next phase. Spicing: application of black pepper and chili, which penetrate the surface giving a bold aroma. Aging: maturation for 2-3 months in temperature and humidity-controlled environments, essential for developing fragrance and structure. The 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 |
