£5.60
Golfera Guanciale is a rich, fatty cut derived from the cheek of a pig, which is traditionally cured before use. This authentic ingredient brings deep flavour to traditional central Italian cooking, especially renowned pasta sauces.
- Sourced from the cheek of the pig for a distinct, rich profile.
- Typically cured, enhancing its deep flavour characteristics.
- Essential component for making classic dishes like Carbonara.
- Provides an umami richness and a velvety texture to sauces.
- Key ingredient used widely in Umbria and Lazio regional cuisine.
Incorporate this Italian cured pork to achieve unparalleled depth in your next recipe.
Read MoreDescription
xProduct Description
Taken from the cheek of a pig, guanciale is a rich, fatty piece of meat that often gets cured before it's used. Guanciale is mainly found in Italian pasta dishes from central Italy in areas such as Umbria and Lazio. Two of the most common or well-known dishes that feature guanciale include spaghetti alla carbonara and amatriciana, which both include some of the meat in the sauce. The flavor of the guanciale permeates each bite and gives the sauce an umami richness and a bit of a salty, velvety backbone.
"Guanciale is the ingredient of the true Carbonara recipe"
Info
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Product attributes
Product attributes
Gluten Free
Product Information
Taken from the cheek of a pig, guanciale is a rich, fatty piece of meat that often gets cured before it's used. Guanciale is mainly found in Italian pasta dishes from central Italy in areas such as Umbria and Lazio. Two of the most common or well-known dishes that feature guanciale include spaghetti alla carbonara and amatriciana, which both include some of the meat in the sauce. The flavor of the guanciale permeates each bite and gives the sauce an umami richness and a bit of a salty, velvety backbone.
"Guanciale is the ingredient of the true Carbonara recipe"
Country of origin
Italy
Nutritional data
Typical Values
per 100 g
Energy
2293 kJ
556 kcal
Fat
57 g
of which saturates
20 g
Carbohydrates
0 g
o
f which sugars
0 g
Protein
12 g
Salt
3.9 g
Storage
0/+4°C
Preparation and Usage
How to Cook Guanciale
Dice up or throw a thin slice of guanciale on the frying pan and let it simmer in its own fat, crisping the bit of meat available. From there either cool or add the hot chunks to a salad, mixed with eggs, on top of pizza or in any food that could use a punch of pork flavor. If sliced, the cooked guanciale tastes great in a sandwich or even served as a side with vegetables and crusty bread.
Since it's cured, the meat doesn't have to be cooked. Try it cold and sliced thin on a charcuterie board, sandwich, over greens, and wrapped around vegetables that then get grilled. The meat can add a lot of flavor to any dish without weighing it down, and, since it's high in fat and rich in taste, a large amount isn't needed. That's why guanciale often gets mixed with pasta and sauces.
Package type
Tray in multi-layer film for food use
Other Information
Packaged in a protective atmosphere
Ingredients
pork jowl, sea salt, pepper 1%, antioxidants: Potassium nitrite
Dietary Information
Without MILK and derivatives and Glutenfree
Brand
Golfera
Manufacturer
Golfera 48017 - Lavezzola (RA) Italy
Country of Packing
Italy
Return to Address
The Fresh Pasta Company, London UB2 4SD
