Description
Peppered guanciale is a cured meat obtained from the pig's cheek, a cut containing prized lard with a streak of tender meat. The guanciale is salted and peppered, then aged for several months before being sold in vacuum-sealed bags. Guanciale is used in Italian cuisine for the preparation of various dishes, some of the most famous being Amatriciana and Carbonara. Guanciale varies from region to region; in Lazio, it is also flavored with chili pepper and garlic, and some recipes for pasta all'Amatriciana use guanciale that is briefly smoked with oak wood. Pairings: Peppered guanciale is used in many recipes like carbonara and Amatriciana, and is excellent thinly sliced like lard, accompanied by acacia honey and a glass of Barbera di Braida. Before consuming, it is recommended to remove the rind that covers it. Storage: Keep cool, once cut, adequately cover the cut. Processing: Peppered guanciale is produced by Valpadana exclusively with the pig's cheek. The best animals are selected to produce this cured meat. Once cut, the guanciale is first salted and massaged, then seasoned with pepper. The aging of the guanciale lasts for a few months before being marketed. Foodexplore offers Valpadana's peppered guanciale at special prices for you. Aging: 23