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all’ingrosso
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Over 45 yearsโ
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Product description
To make this particular type of pork jowl we only use pigs born, reared and slaughtered in Italy.
The meat is massaged with a little salt, wine and spices, and then left to age up to three months. Compared to other types of Guanciale, the reinvention of the “I Salumi di San Rocco” product line uses less than half the salt, enhancing the value of its meat and improving harmony in traditional Roman dishes.
This particular pork jowl was created to leave the chef completely free in the realization of Roman recipes, without compromising the harmony of flavors by adding too much salt.
History and curiosities
In spite of being a noble pork cut, the Italian Guanciale is tied to the typically popular and poor cuisine. It is precisely the intensity of its expression, its unmatched characteristic and the ease of maintenance and transport, that has allowed it to be widely distributed throughout Europe. (Parlare con Valeria)
The intensity of its taste represents its peculiarity and the ease of maintenance and transportation has made it possible to widely distribute this product throughout Europe.
Tasting
The various months of aging enhance the hints of the cut, which conquer the palate in a crescendo, where the
complexity of the aromas creates a harmonious fusion in its union with the sweetness of the fat parts.
A soft mouthfeel, combined with a smooth consistency, is what characterizes this special kind of Guanciale, whose unmistakable flavor is determined by its noble raw materials and low salinity.
Tasting
The various months of aging enhance the hints of the cut, which conquer the palate in a crescendo, where the
complexity of the aromas creates a harmonious fusion in its union with the sweetness of the fat parts.
A soft mouthfeel, combined with a smooth consistency, is what characterizes this special kind of Guanciale, whose unmistakable flavor is determined by its noble raw materials and low salinity.
Pairing
Together with the Pecorino Romano PDO Cibaria Selection, the Guanciale is the undisputed star in the preparation of some of the most important main courses of the Roman tradition, such as amatriciana, carbonara and gricia.
To be paired with well-structured white wines, such as Malvasia or Bellone.
Recipes
A SELECTION OF DELICACIES FROM OUR CHEFS
Spaghetti alla Carbonara
1944. Riccione, Italy. While improvising in the kitchen, the Chef Renatoย Gualandi, hired for the lunch of the meeting between the English Eighth Army and the American Fifth Army, created one of the most famous recipes in the world: โThe Americans had fantastic bacon, delicious milk cream, cheese and egg yolk powder. I put it all together and served this pasta to the generals and officers. At the lastย moment,ย I decided to add some blackย pepper, whichย released an excellentย flavour.ย The pasta was pretty โcreamyโ, they loved it!โ
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Wholesaling
all’ingrosso
Efficiency
and rapidity
Personalized
advice
