Pork Cheek Guanciale: a seasoned cured Italian meat
This particuar “Guanciale Piacentino” is also called “Gola” or “Goletta”, it is a small piece of italian pork cheek cured meat, coming from ancient Emilian peasant traditions.
It comes directly from an anatomical cut near the pig’s cheek, i.e. the part between the shoulder and the bottom of the head.
Only certified raw materials are used, coming from pigs of Italian farms.
After dry salting, they mature for 120-180 days
The vacuum-packed small italian pork cheek, when cut, has a light red and pink color. With a very sweet and delicate flavor and a slightly spicy aroma, it can be consumed in many ways.
Slice it with a knife and enjoy it as it is, or use it in the kitchen, to enrich your sauces or soups.
The Piacenza tradition suggests tasting it on toasted bread or on a crunchy slice of polenta.
Salumificio La Rocca S.r.l: among the company’s goals, its CE mark in 1997 and the consequent export license, ISO 9002 quality certification
You can find the other cured meats on our Italian Chacuterie online Shop!
Pork throat, salt, spices, antioxidant: sodium L ascorbate E301. Preservative: sodium nitrite E250
|Average values||100 g||Per single product|
|kJ /kcal||2841 kJ/689 kcal|
|of which saturated||26 %|
|of which sugars||0 %|
Whole from 12 to 15 ° C, humidity 60/80%. Once cut in the refrigerator wrapped in cling film
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