Cured Meat

Guanciale – Dry cured Pig Cheek

Guanciale Dry Cured Pig Cheek Guanciale Dry Cured Pig Cheek

 

Meat Cut: 

 

 

 

100% NZ Pork cheek  

Seasoning:   Organic Salt and Organic Pepper
Aged:     Minimum 8 weeks
Packaging: Vacuum pack - about 400g (Size will vary but you pay by the actual weight)
Tasting notes:  You melt guanciale down in a saucepan and use the fat to fry further ingredients that will become infused with this amazing taste.

Guanciale is the base for the best Roman sauces—carbonara and the famous spaghetti all’amatriciana. 

 

Read 803 times Last modified on Sunday, 05 June 2016 01:05

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