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The cured guanciale "Il Poggetto" is made from 100% Italian pork jowl with rind (Emilia Romagna, Tuscany). It is hand-processed, salted, seasoned and left to cure for at least 3 months in our facility in Poggio a Caiano, Tuscany. The spice coating enhances the tenderness inside and gives the guanciale its rich, aromatic taste. We prepare it according to the Tuscan method: granulated garlic, cloves and ground pepper are the aromas that give the Italian guanciale "Il Poggetto" its character. Cured guanciale is a versatile ingredient for cooking: browned in a pan, it releases its strong aroma and the flavorful fat that makes all the difference in first courses. It can also be enjoyed thinly sliced as a cured meat for platters, served with bread and cheeses.
£ 18.87 / kg
Price including VAT
The cured guanciale "Il Poggetto" is made from 100% Italian pork jowl with rind (Emilia Romagna, Tuscany). It is hand-processed, salted, seasoned and left to cure for at least 3 months in our facility in Poggio a Caiano, Tuscany. The spice coating enhances the tenderness inside and gives the guanciale its rich, aromatic taste. We prepare it according to the Tuscan method: granulated garlic, cloves and ground pepper are the aromas that give the Italian guanciale "Il Poggetto" its character. Cured guanciale is a versatile ingredient for cooking: browned in a pan, it releases its strong aroma and the flavorful fat that makes all the difference in first courses. It can also be enjoyed thinly sliced as a cured meat for platters, served with bread and cheeses.
