Description
The “Vuccularo”, or the CALABRIAN GUANCIALE is a cold cut made from the cheekof pigs and has a delicious fat component. The cut is covered with salt and left to rest for a few days, takingcare to turn it upside down, sometimes, in order to obtain a homogeneous salting.
Once this process isover, it follows a slow seasoning in a cool and dry place. A particularity of this cold cut is represented by itsexternal part covered with chili powder.
The guanciale is the cold cut par excellence to prepare the real carbonara, in fact, unlike the bacon, theguanciale has a more delicate flavor and remains softer after cooking, giving the dishes a richer flavor.
Ingredients: Pork meat, salt, chilli, dextrose, sucrose, natural flavoring, antioxidant : E300, preservatives: E250-E252.
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Nutritional information for g. 100:
- kcal/kJ: 530/2225
- Protein (g): 12
- Fats (g): 53 of which saturated (g): 26
- Carbohydrate (g): 2 of which sugar (g): 2
- Salt (g): 3,5
Preservation method:Store in a cool, dry place, after opening store in the refrigerator.
Allergens:According to reg. CE 1169/2011: Absent – Gluten and lactose free product.
Weight approx. 450/500 g
