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Guanciale stagionato di Norcia - Cose del Posto
Seasoned Guanciale from Norcia
Seasoned Guanciale from Norcia
Seasoned Guanciale from Norcia

Seasoned Guanciale from Norcia

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The seasoned bacon is one of the most popular products of butchery and by lovers of traditional Italian cuisine, as it is the main ingredient oftomato and bacon and ofbacon and egg, two of the best known and most imitated Italian dishes all over the world.

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 very tasty artisanal sauces or simply to be spread on fresh bread.

RECOMMENDED COMBINATIONS The bacon can be eaten on its own, thinly sliced or slightly heated and then placed on slices of insipid bread or bruschetta. In this case, it is recommended to combine it withRed wines I decided or withBeers double malt. Its true vocation, however, is to end up in sauces, especially amatriciana and carbonara, of which it represents the fundamental element.

Discover all the recipes with the Guanciale on oursBLOG, you will also find tips, trivia and much more!

THE PROCESSING OF THE PILLOW: The bacon is obtained from the carefully trimmed pork cheek. It is salted and cured like bacon, then it is seasoned. It has a similar appearance to bacon, although with less fat.

It comes with the classic lean veins combined with fine fat that together give the product an unparalleled flavor. For the processing of the bacon our Artigiano dei Salumi foresees four phases: the meat is sprinkled with a mixture of salt and spices, according to the traditional recipe; cold rest, to allow the salt and aromas to be distributed evenly in the meat; after massaging, the product is left to dry in special rooms for a period ranging from 3 to 5 days; at the end of drying, the seasoning period begins.

Other Information

SPECIFIC NOTES: Seasoned pork cheek with lean veins combined with fine fat.

ORGANOLEPTIC CHARACTERISTICS: Seasoning: about 15 days, Shape: whole bacon.

INGREDIENTS: Pork cheek, salt, natural flavors, dextrose. Product without dyes, gluten, milk and its derivatives. Antioxidants E301, Preservatives E250 E252. Inedible casing.

METHOD OF STORAGE: Cool and dry place

AVERAGE DEADLINE : 3/4 months.

AVERAGE NUTRITION VALUES FOR 100gr OF PRODUCT: energy value 626kcal / 2615 kj, fat 63g / of which saturated 25.2g, carbohydrates 0g / of which sugars 0g, proteins 14.15g, salt 3.23g

PRODUCER : SALVATORI salami craftsman - Norcia (PG).

The history of Salvatori di Norcia

For more than thirty years, the SALVATORI company has been producing quality cured meats in the area of Italy where the art of Norcineria originated. Founded in 1980 in Norcia (Perugia), the SALVATORI company has always been oriented towards quality production, strictly respecting tradition. This philosophy has meant that over the years the production moved from a small laboratory (where it all began) to a much larger and more modern structure, capable of combining quality and tradition, even innovation. The new production structure is able to respond to the continuous needs of the market, focusing on the usual objectives: Compliance with health and hygiene regulations to protect the consumer; The excellent quality of its products, a quality that has distinguished the Salvatori company for thirty years.