Preservation method: Store between 0 and 7 °C in the refrigerator, wrapped in sulfite paper or food film, avoiding excess moisture.
Iberian guanciale is a traditional cured meat made from the jowl of Iberian pigs, naturally aged. Its excellence lies in its flavor and texture, perfect for Italian recipes like carbonara or amatriciana. With an artisanal process and only natural ingredients, every bite is a gourmet delight.
Iberian guanciale is a high-quality cured meat, handcrafted from the jowl of Iberian pigs, known for its exquisite flavor and buttery texture. It is traditionally cured using only salt and natural spices such as thyme, rosemary, garlic, and black pepper. Unlike other alternatives like bacon or pancetta, it stands out for its deep flavor and authenticity in Italian cooking, being essential in dishes like carbonara and amatriciana. Its prolonged curing provides unique juiciness and a tender interior, while the exterior becomes slightly crispy once cooked. Ideal for slicing thinly or using in stews, this guanciale offers a superior culinary experience. It should be stored between 0 and 7 °C and protected from moisture to maintain its optimal condition.
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