Colonnata pork cheek 300g: price and online sale

Colonnata pork cheek 300g

The Guanciale di Colonnata from Larderia Sanguinetti is a true delicacy! It is one of the most beloved cured meats: it captivates with its gentle and enveloping aroma and its juicy and intriguing flavor.

Produced from the cheek of the pig, after being salted in white Carrara marble basins, it is hung to age completely covered in ground black pepper in environments that keep the pork at specific temperatures and humidity, thanks to the unique microclimate of the town of Colonnata.

Guanciale di Colonnata: Tasting

The Guanciale di Colonnata is a piece of meat with muscles and fat veins that have a texture and consistency very different from bacon and with a much more intense flavor. The block of meat is covered with a nice coat of pepper and when cut, it appears fresh and moist. The aroma it emits recalls spices, memories of smoke and fireplace, barn, underbrush, but also the world of pastry with its heady notes of cream and biscuits. A truly fascinating experience! In the mouth it is intriguing, slightly fibrous and a bit spicy, with a sweet and creamy fat that melts as soon as it touches the palate.

Ingredients Colonnata pork cheek 300g

Ingredients: Pork meat, natural sea salt, black pepper, natural aromas. This product is made with pork jowl, complete with rind, aged with spices and aromatic herbs, at uncontrolled temperature.Shelf life: 6 months

Nutritional values

Average nutritional values per 100g of product:
697 Kcal - 2869 KJ
Fat 73.9 g of which Saturated Fatty Acids 28.3 g
Carbohydrates 0.5 g of which Sugars 0.1 g
Protein 7.4 g
Salt 4.3 g

Colonnata pork cheek 300g: use in the kitchen

The Guanciale di Colonnata from Larderia Sanguinetti (which on this page we present in a 300g portion) is so sweet and savory, and incredibly fragrant, that it almost feels like a dessert! Its elegantly spiced nature makes it perfectly suited for a wide variety of recipes. Although you can fully experience its wonderful sensory characteristics by enjoying it pure, sliced thinly or on top of a warm homemade bread bruschetta. We all know guanciale as an essential ingredient for amatriciana, gricia, and carbonara, but it is also a delicious companion for quick and casual gourmet appetizers and breaks. A fantastic cured meat to crush and enjoy with tigelle and crescentine!

Guanciale di Colonnata: characteristics

Origin of the raw material: pig farms located in Italy, exclusively in Friuli Venezia Giulia, Veneto, Lombardy, Piedmont, Emilia Romagna, Tuscany, Umbria, Marche, Lazio, Molise.