Simonini Guanciale di Maiale Stagionato - Dry Cured Pork Cheek (Avg. 750g) | Wholesale
Guanciale, a culinary treasure of Italian cuisine, is a dry-cured pork cheek generously coated in aromatic black pepper. Crafted from the premium fatty part of the pig's cheek, complete with its rind, guanciale undergoes a meticulous process. After salting and peppering, it is infused with herbs like rosemary and sage, then left to mature for 30-40 days. The result is a highly nutritious and flavorful cured meat, featuring delightful muscle strips characteristic of the animal. This ingredient plays a pivotal role in Italian culinary classics, imparting its unique essence to iconic dishes like carbonara and amatriciana. Beyond pasta, guanciale serves as a delectable condiment for vegetables, soups, and adds depth to various culinary creations.
Original: $13.92
-70%$13.92
$4.18Simonini Guanciale di Maiale Stagionato - Dry Cured Pork Cheek (Avg. 750g) | Wholesale
Guanciale, a culinary treasure of Italian cuisine, is a dry-cured pork cheek generously coated in aromatic black pepper. Crafted from the premium fatty part of the pig's cheek, complete with its rind, guanciale undergoes a meticulous process. After salting and peppering, it is infused with herbs like rosemary and sage, then left to mature for 30-40 days. The result is a highly nutritious and flavorful cured meat, featuring delightful muscle strips characteristic of the animal. This ingredient plays a pivotal role in Italian culinary classics, imparting its unique essence to iconic dishes like carbonara and amatriciana. Beyond pasta, guanciale serves as a delectable condiment for vegetables, soups, and adds depth to various culinary creations.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Guanciale, a culinary treasure of Italian cuisine, is a dry-cured pork cheek generously coated in aromatic black pepper. Crafted from the premium fatty part of the pig's cheek, complete with its rind, guanciale undergoes a meticulous process. After salting and peppering, it is infused with herbs like rosemary and sage, then left to mature for 30-40 days. The result is a highly nutritious and flavorful cured meat, featuring delightful muscle strips characteristic of the animal. This ingredient plays a pivotal role in Italian culinary classics, imparting its unique essence to iconic dishes like carbonara and amatriciana. Beyond pasta, guanciale serves as a delectable condiment for vegetables, soups, and adds depth to various culinary creations.
