Yes, all our cured meats are produced in Tuscany using only Italian meat and traditional artisan methods.
Our products have a long shelf life thanks to vacuum packaging, and each package displays the expiry date. Once opened, we recommend storing them in the refrigerator at between 0°C and +4°C and consuming them within a few days.
Yes, all our cured meats are free from gluten and lactose. For any specific requirements, you can check the product label or contact us directly.
All products sold in our online shop are shipped in temperature-controlled boxes to guarantee the freshness and quality of the product all the way to your door. The cured meats are carefully packed inside thermal bags with synthetic food-grade gel, or using insulated packaging systems that maintain the correct temperature throughout transport. Shipments leave from Monday to Wednesday to avoid weekend storage delays.
As these are perishable foods, returns are not accepted except in the event of defects or non-conformity. For full details, please consult our Refund Policy.
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 including VAT
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.
