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Nebrodi Black Pig Guanciale Nebrodi Black Pig guanciale is an excellent artisanal cured meat made from the pig's cheek and neck, characterized by a high percentage of noble fat that makes it exceptionally soft, flavorful and ideal for traditional Italian cuisine. A fundamental ingredient in iconic recipes such as amatriciana and carbonara, guanciale is distinguished by its intense flavor, velvety texture and ability to enhance every preparation. Main characteristics: selected Nebrodi Black Pig meat; high content of noble fat for greater flavor and melt-in-the-mouth texture; natural flavoring with black pepper and chili pepper; perfect for traditional and gourmet recipes; slow artisanal curing (60–90 days). Traditional artisanal processing: the cut is salted with sea salt, brushed to remove excess salt, seasoned with black pepper and chili pepper, and cured for 2–3 months in controlled environments. How to use guanciale: indispensable for carbonara, amatriciana and gricia, as well as gourmet dishes and modern interpretations. The product contains no allergens, either as ingredients or as possible contaminants in the production cycle.
Price including VAT
Nebrodi Black Pig Guanciale Nebrodi Black Pig guanciale is an excellent artisanal cured meat made from the pig's cheek and neck, characterized by a high percentage of noble fat that makes it exceptionally soft, flavorful and ideal for traditional Italian cuisine. A fundamental ingredient in iconic recipes such as amatriciana and carbonara, guanciale is distinguished by its intense flavor, velvety texture and ability to enhance every preparation. Main characteristics: selected Nebrodi Black Pig meat; high content of noble fat for greater flavor and melt-in-the-mouth texture; natural flavoring with black pepper and chili pepper; perfect for traditional and gourmet recipes; slow artisanal curing (60–90 days). Traditional artisanal processing: the cut is salted with sea salt, brushed to remove excess salt, seasoned with black pepper and chili pepper, and cured for 2–3 months in controlled environments. How to use guanciale: indispensable for carbonara, amatriciana and gricia, as well as gourmet dishes and modern interpretations. The product contains no allergens, either as ingredients or as possible contaminants in the production cycle.
