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Guanciale, bacon from pork cheek with pepper, gelli
cooled product 0 ° C to + 7 ° C
SKU
selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
Important note on product prices
This item is a weight Product / fresh natural product. The final weight therefore depends on the choices available from nature each of receiving your order. Likewise, the price may be subject to daily fluctuations. Therefore, the final price is determined by the weight of the product, which is the desired amount at the next and the rate at the date of delivery of the product price. In weight articles, the final calculation always takes place after the price / unit. For example, EUR 5 / 100g. Should the resultant price and / or the weight differ by more than 30% up or down from said when ordering price or quantity ordered, the seller is the buyer thereof initially by set e-mail or phone in advance and only execute the order if the buyer agrees to this deviation.
This item is a weight Product / fresh natural product. The final weight therefore depends on the choices available from nature each of receiving your order. Likewise, the price may be subject to daily fluctuations. Therefore, the final price is determined by the weight of the product, which is the desired amount at the next and the rate at the date of delivery of the product price. In weight articles, the final calculation always takes place after the price / unit. For example, EUR 5 / 100g. Should the resultant price and / or the weight differ by more than 30% up or down from said when ordering price or quantity ordered, the seller is the buyer thereof initially by set e-mail or phone in advance and only execute the order if the buyer agrees to this deviation.
Guanciale is a traditional Italian bacon made from the pork cheek or jowl. It has an intense, tangy flavor and a tender, melting texture that comes from aging. Guanciale is often seasoned with salt, pepper, and sometimes herbs like rosemary or thyme, then air-dried for several weeks. Guanciale is central to carbonara. Its rich flavor and fat contribute significantly to the creaminess and depth of the sauce. Traditionally, carbonara is made with just guanciale, eggs, pecorino romano, and black pepper. The guanciale is pan-fried until crispy, and the fat that comes out is used to bind the rest of the ingredients and create a velvety sauce. Without guanciale, the authentic flavor of carbonara would be missing. Have you ever tried carbonara with guanciale?
Additional information about the product