Geca Guanciale di Maiale Piccante - Dry Cured Pork Cheek Spicy (avg. 580g) | Wholesale
The upper part of the loin is deboned and massaged with salt and spices, then left to rest for a few days. Afterward, it's stuffed into casings and tied up using reeds and string. The product is then cured for about 90 days. Before packing, it is covered with black pepper powder for added flavor. Vacuum-packed for freshness, with a shelf-life of 6 months. Store refrigerated at +4°C.
Geca Guanciale di Maiale Piccante - Dry Cured Pork Cheek Spicy (avg. 580g) | Wholesale
The upper part of the loin is deboned and massaged with salt and spices, then left to rest for a few days. Afterward, it's stuffed into casings and tied up using reeds and string. The product is then cured for about 90 days. Before packing, it is covered with black pepper powder for added flavor. Vacuum-packed for freshness, with a shelf-life of 6 months. Store refrigerated at +4°C.
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Description
The upper part of the loin is deboned and massaged with salt and spices, then left to rest for a few days. Afterward, it's stuffed into casings and tied up using reeds and string. The product is then cured for about 90 days. Before packing, it is covered with black pepper powder for added flavor. Vacuum-packed for freshness, with a shelf-life of 6 months. Store refrigerated at +4°C.
