The aged guanciale produced by Ghiotti Toscani is a cut of meat derived from the pig's cheek, composed of prized fat with streaks of tender meat inside. The guanciale is salted and spiced, then aged for several months. It is used in Italian cuisine for preparing famous dishes such as spaghetti all'Amatriciana and Carbonara. In Lazio, guanciale is also flavored with chili pepper and garlic; for some Amatriciana pasta recipes, a guanciale briefly smoked with oak wood is used. Pairings: It is excellent when thinly sliced like lard, accompanied by acacia honey and a glass of Barbera di Braida. Storage: Keep cool and, once cut, adequately cover the piece. Processing: Guanciale is made exclusively from the pig's cheek. Unlike pancetta, it has a higher quality fat, more delicate and sweet. It is salted, massaged, and spiced with pepper before aging, which lasts several months before marketing. Aging: 23 months.
Price VAT included
The aged guanciale produced by Ghiotti Toscani is a cut of meat derived from the pig's cheek, composed of prized fat with streaks of tender meat inside. The guanciale is salted and spiced, then aged for several months. It is used in Italian cuisine for preparing famous dishes such as spaghetti all'Amatriciana and Carbonara. In Lazio, guanciale is also flavored with chili pepper and garlic; for some Amatriciana pasta recipes, a guanciale briefly smoked with oak wood is used. Pairings: It is excellent when thinly sliced like lard, accompanied by acacia honey and a glass of Barbera di Braida. Storage: Keep cool and, once cut, adequately cover the piece. Processing: Guanciale is made exclusively from the pig's cheek. Unlike pancetta, it has a higher quality fat, more delicate and sweet. It is salted, massaged, and spiced with pepper before aging, which lasts several months before marketing. Aging: 23 months.
