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Guanciale Toscano, Mavcelleria Belli
Guanciale is an Italian cured meat prepared from pork jowl or cheeks. Its name is derived from Guancia, the Italian word for 'cheek'. Pork cheek is rubbed with salt and spices (typically ground black or red pepper, thyme or fennel, and sometimes garlic) and cured for three weeks or until it loses approximately 30% of its original weight. Its flavour is stronger than other pork products, such as pancetta, and its texture is more delicate. Upon cooking, the fat typically melts away, giving a depth of flavour to the dishes and sauces it is used in.

Guanciale Toscano, Mavcelleria Belli

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  • Ingredients

    Pork, Salt, Dextrose, Saccharose, Natural Flavouring. Antioxidant: E300. Preservative: E250, E252.