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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. How to use it: The whole guanciale is designed for professional kitchens and for those who prefer to slice it fresh when needed. Browning it in a pan releases its strong aroma and flavorful fat; enjoyed in thin slices it is a cured meat for platters together with bread and cheeses. Format: Whole, weight approx. 1 kg. Available loose or vacuum-packed.
£ 18.01 / 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. How to use it: The whole guanciale is designed for professional kitchens and for those who prefer to slice it fresh when needed. Browning it in a pan releases its strong aroma and flavorful fat; enjoyed in thin slices it is a cured meat for platters together with bread and cheeses. Format: Whole, weight approx. 1 kg. Available loose or vacuum-packed.
