Guanciale di Suino Nero dei Nebrodi 430g The guanciale of Suino Nero dei Nebrodi is an artisanal cured meat of excellence, obtained from the cheek and neck part of the pig, characterized by a high percentage of noble fat that makes it incredibly soft and flavorful, ideal for traditional Italian cooking. Considered one of the fundamental ingredients in iconic recipes like amatriciana and carbonara, guanciale stands out for its intense flavor, velvety texture, and ability to enhance every preparation. Main characteristics: selected meat of Suino Nero dei Nebrodi, high content of noble fat for more flavor and melt-in-the-mouth quality, natural flavoring with black pepper and chili, perfect for traditional and gourmet recipes, slow artisanal aging of 60-90 days. Traditional artisanal processing: guanciale is produced following a controlled process that ensures quality, safety, and authentic flavor. Salting: the cut is treated with sea salt, evenly distributed through daily rotations to achieve 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 strong aroma. Aging: maturation for 2-3 months in controlled temperature and humidity environments, essential for developing fragrance 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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Guanciale di Suino Nero dei Nebrodi 430g The guanciale of Suino Nero dei Nebrodi is an artisanal cured meat of excellence, obtained from the cheek and neck part of the pig, characterized by a high percentage of noble fat that makes it incredibly soft and flavorful, ideal for traditional Italian cooking. Considered one of the fundamental ingredients in iconic recipes like amatriciana and carbonara, guanciale stands out for its intense flavor, velvety texture, and ability to enhance every preparation. Main characteristics: selected meat of Suino Nero dei Nebrodi, high content of noble fat for more flavor and melt-in-the-mouth quality, natural flavoring with black pepper and chili, perfect for traditional and gourmet recipes, slow artisanal aging of 60-90 days. Traditional artisanal processing: guanciale is produced following a controlled process that ensures quality, safety, and authentic flavor. Salting: the cut is treated with sea salt, evenly distributed through daily rotations to achieve 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 strong aroma. Aging: maturation for 2-3 months in controlled temperature and humidity environments, essential for developing fragrance 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 |
