Handcut vacuum-sealed pieces of authentic Italian Guanciale, sourced from the pork jowl—'guancia' in Italian. This prized cured meat undergoes a meticulous multi-stage process: the meat is carefully salted and hand-massaged for a minimum of five days to develop its distinctive character. Artisanal spices, cracked black pepper, and a proprietary blend of seasonings are then applied, infusing depth and complexity into every slice. The product is subsequently dried and aged for 60 to 90 days, allowing the flavors to mature and concentrate. The result is a richly marbled, intensely savory delicacy with a silky texture—essential for authentic Carbonara and a versatile addition to charcuterie boards, pasta dishes, and Italian antipasti. Vacuum-sealed to preserve freshness and quality from our kitchen to your table.
Ingredients: pork meat, salt, spices.
Match: its perfect match is 'Pasta all'Amatriciana', but its taste is also enhanced in 'Pasta alla Carbonara'. Try it also with a bruschetta with black truffle.
If you want to go beyond, try it with chestnuts or oysters!
Usage:
- Keep your cold cuts in their original packaging until you're ready to eat them. The vacuum-sealed package keeps cold cuts safely stored until the expiry date.
- Open the packaging at least 10 minutes before usage.
Storage:
Once a package has been open, cold cuts may quickly lose their freshness. Especially, like in our case, when nor additives or preservatives are added. But aluminium foil gives a big support in this case. Make sure that the cold cut piece is wrapped very tightly to prevent any contact with air. Temperature in the fridge must be maximum 6°C.
