Black Nebrodi pig guanciale 430g. Guanciale from Nero dei Nebrodi pig is an artisanal cured meat of excellence, obtained from the cheek and neck area of the pig, characterized by a high percentage of noble fat that makes it incredibly soft, flavorful, and ideal for traditional Italian cuisine. Considered one of the fundamental ingredients in iconic recipes such as amatriciana and carbonara, guanciale stands out for its intense taste, velvety texture, and ability to enhance every preparation. Guanciale is produced following a controlled process that guarantees quality and authentic flavor. The cut is processed with sea salt, evenly distributed through daily turning to achieve balanced savoriness, then brushed to remove excess salt and seasoned with black pepper and chili pepper. This is followed by 2–3 months of curing in environments with controlled temperature and humidity. Guanciale is an essential ingredient for pasta alla carbonara, amatriciana, gricia, gourmet dishes and modern reinterpretations.
Price VAT included
Black Nebrodi pig guanciale 430g. Guanciale from Nero dei Nebrodi pig is an artisanal cured meat of excellence, obtained from the cheek and neck area of the pig, characterized by a high percentage of noble fat that makes it incredibly soft, flavorful, and ideal for traditional Italian cuisine. Considered one of the fundamental ingredients in iconic recipes such as amatriciana and carbonara, guanciale stands out for its intense taste, velvety texture, and ability to enhance every preparation. Guanciale is produced following a controlled process that guarantees quality and authentic flavor. The cut is processed with sea salt, evenly distributed through daily turning to achieve balanced savoriness, then brushed to remove excess salt and seasoned with black pepper and chili pepper. This is followed by 2–3 months of curing in environments with controlled temperature and humidity. Guanciale is an essential ingredient for pasta alla carbonara, amatriciana, gricia, gourmet dishes and modern reinterpretations.
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