Image for illustrative purposes only
The Tuscan Guanciale is obtained from a cut crossed by lean veins with a component of precious fat, flavored and seasoned to acquire a characteristic and intense taste.
- Procedure:The bacon is salted and spiced and then aged for several months. The bacon is used in Italian cuisine for the preparation of various dishes, some of the most famous are spaghetti all ' Amatriciana and Carbonara .
- Tips:To fully enjoy the bacon it is necessary to extract the rind and cut the product by hand dividing it into strips, at this point it is ready to be used in the preparation of tasty artisanal sauces or simply to be spread on fresh bread.
Data sheet
SPECIFIC NOTES:Slice of vacuum-packed cured pork cheek.
ORIGIN: Tuscany.
INGREDIENTS: Italian pork cheek, salt, pepper, spices. Preservatives:E252, E250.
STORAGE:Cool and dry place.
AVERAGE EXPIRY: 60/90 days.
PRODUCER:Salumeria Monte San Savino srl - Monte S. Savino (AR).
Nutritional values per 100gr:Energy 2699kJ/645kcal, fats 68g of which saturated fatty acids 25g, carbohydrates 0.4g of which sugars 0g, proteins 6.0g, salt 3.7g.
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