Handcut vacuum-sealed pieces
Guanciale comes from 'guancia', meaning cheek. This part is used to create this tasty product.
After the cut, the meat is salted and massaged for at least 5 days. The process continues by adding spices, black pepper and all the seasoning who lends the 'Guanciale' its unique taste. After drying the product, it is then aged for 60-90 days.
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.
