The cured guanciale "Il Poggetto" comes from jowl with rind from 100% Italian pork (Emilia Romagna, Tuscany). It is handcrafted, salted, seasoned and left to cure for at least 3 months in our plant in Poggio a Caiano, Tuscany. The spice coating enhances the tenderness inside and gives the guanciale its rich, aromatic taste. We prepare it according to the Tuscan method: granulated garlic, cloves and ground pepper are the aromas that give the Italian guanciale "Il Poggetto" its character. How to use it: The whole guanciale is designed for professional kitchens and for those who prefer to slice it fresh when using it. Pan-fried, it releases its intense aroma and aromatic fat; enjoyed in thin slices it is a cured meat for platters together with bread and cheese. Format: Whole, weight approx. 1 kg. Available loose or vacuum-packed.
€ 21.00 / kg
Price VAT included
The cured guanciale "Il Poggetto" comes from jowl with rind from 100% Italian pork (Emilia Romagna, Tuscany). It is handcrafted, salted, seasoned and left to cure for at least 3 months in our plant in Poggio a Caiano, Tuscany. The spice coating enhances the tenderness inside and gives the guanciale its rich, aromatic taste. We prepare it according to the Tuscan method: granulated garlic, cloves and ground pepper are the aromas that give the Italian guanciale "Il Poggetto" its character. How to use it: The whole guanciale is designed for professional kitchens and for those who prefer to slice it fresh when using it. Pan-fried, it releases its intense aroma and aromatic fat; enjoyed in thin slices it is a cured meat for platters together with bread and cheese. Format: Whole, weight approx. 1 kg. Available loose or vacuum-packed.
