5 Italian guanciale
5 Italian guanciale
5 Italian guanciale
5.69 €
¡ Comprando este producto consigues 2.5 menttos !
free from 100 €
Alérgenos y características
Kind
Otros embutidos
Format
Pieza
Kind
Otros embutidos
Format
Pieza
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.
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.
