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Salumificio La Rocca - Salumi tipici piacentini


Guanciale del Suino D'Oro

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Guanciale Del Suino D'Oro

Goletta del Suino D'Oro Cured salami from ancient Emilian peasant traditions. The seasoned throat derives directly from an anatomical cut near the pig's cheek, ie the part between the shoulder and the lower part of the head.

​​RAW MATERIALS USED: Fresh pork gorge from Italian pig farms
HEALTH: dry

INVOLUCRE: Pelletta di sugna (pork wall diaphragm)
SEASONING: 120-180 days
EXTERNAL MOLD: Natural
INGREDIENTS: Pork throat, salt, spices, antioxidant: sodium L ascorbate E301. Preservative: sodium nitrite E250
ALLERGENS: None
GMOs: None
AVERAGE WEIGHT: 1,000 - 2,000 Kg.
CUTTING APPEARANCE: It has a light red color (thin stripes) and light pink / white (mixed parts).
ORGANOLEPTIC CHARACTERISTICS: sweet and delicate taste, nuances of butter and wild flowers, slightly spicy aroma.
STORAGE: Whole from 12 to 15 ° C, humidity 60/80%. Once cut in the refrigerator wrapped in plastic for food.
CONSUMPTION: To be consumed as it is thinly sliced, after removing the rind. It is used in the kitchen to enrich sauces and soups. The Piacenza tradition suggests tasting it on toasted bread or on a crunchy slice of polenta.