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Our Lucanian black pork guanciale is the result of artisanal processing and slow, controlled aging.
It is made from t...
A guanciale with an intense and enveloping flavor, with a soft, melt-in-your-mouth fatty part that, when cooked, releases irresistible aromas and adds character to traditional dishes.
Description
Our Lucanian black pork guanciale is the result of artisanal processing and slow, controlled aging.
It is made from the pork jowl, a cut characterized by a lean part interspersed with soft and fragrant fat.
Before aging, the piece is externally coated in ground black pepper, which gives it an intense aroma and a decisive yet balanced aromatic note.
During cooking, the fat melts slowly, enveloping the other ingredients and giving dishes creaminess, flavor, and character.
Technical data sheet
Weight:approx. 500g Meat: pork Cut:pork cheek Processing:artisan Curing:in climate-controlled cellars Outer coating:ground black pepper Texture:compact, with soft, melt-in-your-mouth fat Taste:intense, savory and aromatic Ideal use:first courses, sauces, legumes and traditional recipes
How to enjoy it
It is ideal for preparing carbonara, amatriciana, gricia, and numerous traditional recipes.
It can be cut into strips or cubes and slowly browned in a pan, without adding oil, until the fat becomes translucent and the exterior is slightly crispy.
Before cutting it, remove it from the vacuum seal and the refrigerator at least 30 minutes prior. Letting it breathe at room temperature helps the fat soften and allows its aromas to express themselves fully.
Shipping and storage
The guanciale is vacuum-packed to protect its quality and freshness during transport.
Store in the refrigerator according to the instructions on the label.
After opening, protect only the cut surface with food-grade cling film to prevent it from drying out. Wrap the rest of the guanciale in baking paper or a clean cotton cloth.
Store it in the least cold part of the refrigerator, such as the vegetable drawer or the upper shelves.
