PORK CHEEK - 100% Made in Italy

Guanciale is a typical Calabrian cured meat, ideal to eat with bread or used in many dishes of the Calabrian gastronomic tradition or used for the preparation of His Majesty La Carbonara. It is made with pig's cheek after salting, flavoring and seasoning, processed according to the wise Calabrian charcuterie tradition, known throughout the world for the quality of its products. Obtained from the pig's cheek, our bacon is salted, peppered and seasoned.   With a shiny white color and pink veins, typical of pigs bred and raised in a natural way, it will accompany you in a strong and intense flavor embellished with natural spices.   Calabrian Guanciale is prepared according to millenary traditions.   After cutting the pig's cheek, it is weighed and spread out in a non-perforated and waterproof container to be salted with a ratio of at least 35/40 grams of fine salt per kilogram of pork cheek. After salting, it is left to rest for at least 4 days in the container, taking care to turn it at least once a day, to ensure uniform salting. Once the salting period has passed, the bacon is roughly dried.   Immediately afterwards, the meat is flavored with fine powdered black pepper and/or pepper and/or Calabrian chili pepper, also in fine powder.   Subsequently, the pillow is hung to begin the maturing period.   Maturation lasts from 60 to 120 days.   The time varies depending on the place where it is made and the size of the cured meat. Meat origin in ITALY, preferably at km0.   Available in approximately 400g format.