The Guanciale, as the name itself says, is the cheek part of the pig. A piece of meat with muscles and fat veins of a texture and consistency very different from pancetta and with a much more intense flavor.
Average weight 1kg - about 1.5kg.
Aging at least 3 months
The Pedrazzoli family began producing cured meats since 1951. Even today, it represents one of the most significant names in Italian production. Pioneers of ORGANIC: they were the first in 1996 to offer an organic line... Go to the sheet of Salumificio Pedrazzoli
Shelf life: 120 days
Dairy-free, gluten-free
We all know guanciale as a garnish for amatriciana (the guanciale we mention here along with its origins and recipes), the traditional Roman pasta dish that traces its origins back to the times of the ancient Roman Empire.
Besides amatriciana, however, guanciale is present in numerous other sauces from the culinary traditions of central and southern Italy and in many other recipes, and Pedrazzoli's guanciale is precisely the type that lends itself to all these recipes, also because we are talking about a guanciale made from black pig from Parma, given that the company is located halfway between Mantovano (Lombardy) and Emilia Romagna.
Delicate aroma with a spicy aftertaste.
One of the cold cuts purchased most frequently on the portal, and this says a lot about the quality of the product!
€ 32,20
per 1,250 kg ca.
english
ITALY
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