The seasoned bacon produced by the Tuscans is a cut of meat deriving from the pig's cheek, this piece is composed of fine fat with tender meat inside. The bacon is salted and spiced and then seasoned for several months. The bacon is used in Italian cuisine for the preparation of different dishes, some of the most famous are spaghetti with Amatriciana and Carbonara. The bacon is different from region to region, in fact in Lazio the bacon is also flavored with chilli and garlic, for some recipes of the Amatriciana pasta a bacon is also used which is smoked for a short time with oak wood.
SIZE:: 300 grams.
SPECIFIC NOTES: Vacuum-cured Tuscan slice of Guanciale.
INGREDIENTS: Pork; salt; dextrose; sucrose; garlic; pepper; chili pepper; preservatives: E250; E252. Inedible gut.
STORAGE METHOD: Cool and dry place.
AVERAGE DEADLINE: 60 days.
RECOMMENDED COMBINATIONS: The bacon can be tasted naturally, sliced thinly or just warmed and then placed on slices of tasteless bread or bruschetta. In this case it is recommended to use a lipstick with Red wines decided or withBeers double malt. Its true vocation, however, is to end up in sauces, especially the amatriciana and carbonara which it represents the fundamental element..