Description: this Pork Jowl, or “guanciale”, is a particularly tasty, savory cured meat obtained from the cheek of selected “Cinta senese” pigs. The peculiar characteristic of this cured meat is its fat which, thanks to spices and aromas expertly mixed, acquires a unique flavour, making it incomparable in its kind.
How to use: it can be enjoyed on its own, thinly sliced or slightly heated and then placed on slices of Tuscan bread (without salt) and “bruschetta”. Also excellent in the preparation of sauces, and a fundamental ingredient for “Pasta all’Amatriciana” and “Pasta alla Carbonara”.
Size: 1 kg
How to preserve: the product is sold under vacuum. Once opened, if it isn’t possible to put it under vacuum again, it is important to keep the Pork Jowl in the refrigerator, wrapped in baking paper or a cotton cloth. This will prevent the product from drying out too much or absorbing unpleasant odors from the refrigerator. It is possible to store the Pork Jowl for several days, but it is advisable to consume it within a week of its opening, to ensure that you enjoy it to the best of its organoleptic qualities. In any case, it is important to always check the appearance and smell of the product before consuming it, in order to ensure its freshness and healthiness. When serving the product, it is advisable to let it reach room temperature for a few minutes. This will allow you to fully appreciate its aroma and flavour, which will be brought out to the fullest.
Note: as this is an artisanal product, the reported weight of the item serves as an indication; the actual weight of the product may vary slightly from the reported figure.
