5 Italian guanciale

Italian guanciale Italian guanciale-detalle Italian guanciale-lateral Italian guanciale-trasera Italian guanciale-izquierda
Italian guanciale Italian guanciale-detalle Italian guanciale-lateral Italian guanciale-trasera Italian guanciale-izquierda
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5 Italian guanciale

5 Italian guanciale

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Rating: 4.9
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Shipping time: 12 - 24 h
6 €
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Ingredients:

Ingredientes:  cerdo, sal, dextrosa, azúcar, aromas naturales. Antioxidante: E300. Conservantes: E252, E250. Contienen trazas de LECHE y LACTOSA.   Valores nutricionales por cada 100g: 

Valor energético

2430 kJ / 589 Kcal

Grasas

58,7 g

De las cuales saturadas

10,8 g

Carbohidratos

0,7 g

De los cuales azúcares

0,4 g

Proteínas

14,5 g

Sal

1,8 g

Guanciale is an essential ingredient in some Italian recipes such as carbonara or amatriciana. It is made from the peeled and trimmed pork jowl, salted and mixed with various spices and herbs. It is then dried and cured for approximately 30 days.

After the curing process, the guanciale is washed, dried, and sprinkled with pepper, which helps with its maturation and preservation, balances out the excess of fatness, and enriches its range of flavors. That is why its flavor is more intense than other products like pancetta, less fatty and salty, and more delicate, sweet, and sophisticated.

Click on "Preparación" and find our carbonara recipe.

Net weight: various to choose from. Format: whole piece. Packaging: vacuum-packed. Storage: refrigerated 2-6ºC. Meat origin: Italy. Allergens: traces of milk and lactose. Gluten-free product.

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Otras características

Ingredients:

Ingredientes:  cerdo, sal, dextrosa, azúcar, aromas naturales. Antioxidante: E300. Conservantes: E252, E250. Contienen trazas de LECHE y LACTOSA.   Valores nutricionales por cada 100g: 

Valor energético

2430 kJ / 589 Kcal

Grasas

58,7 g

De las cuales saturadas

10,8 g

Carbohidratos

0,7 g

De los cuales azúcares

0,4 g

Proteínas

14,5 g

Sal

1,8 g

More information

Guanciale is an essential ingredient in some Italian recipes such as carbonara or amatriciana. It is made from the peeled and trimmed pork jowl, salted and mixed with various spices and herbs. It is then dried and cured for approximately 30 days.

After the curing process, the guanciale is washed, dried, and sprinkled with pepper, which helps with its maturation and preservation, balances out the excess of fatness, and enriches its range of flavors. That is why its flavor is more intense than other products like pancetta, less fatty and salty, and more delicate, sweet, and sophisticated.

Click on "Preparación" and find our carbonara recipe.

Net weight: various to choose from. Format: whole piece. Packaging: vacuum-packed. Storage: refrigerated 2-6ºC. Meat origin: Italy. Allergens: traces of milk and lactose. Gluten-free product.

Translated automatically

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