Guanciale
Tasty and palatable, guanciale is prepared using the bottom part of a swine head, flavoured with salt and spices. The slices presents itself with an alternation of a higher layer of fat and a lower layer of lean and pink meat. At the taste, it is soft and particularly sweet and delicate.
The processing method of guanciale is carried out in four phases:
- first of all meat is flavoured with a mix of salt and spices according to the tradition;
- after that, the product is stored for a short period in a cold place, in order to allow salt and spices to uniformly spread over the meat,
- the product is than massaged and brought to dry into dedicated places for a period that goes from 3 to 5 days;
- after the drying phase, guanciale is seasoned for a period of at least 2 months.
Ingredients: Pork meat (Origin: Italy), Salt, Black Pepper.
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AVERAGE NUTRITIONAL VALUES PER 100 g. |
|
|
Energy
|
632 Kcal |
|
2.635 Kj |
|
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Fat |
63 g |
|
of which saturates |
25,4 g |
|
Carbohydrate |
1,2 g |
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of which sugars |
1,2 g |
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Protein |
15 g |
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Salt |
3,20 g |
Price per kg