Cibaria srl

img

Wholesaling

all’ingrosso

img

Efficiency

and rapidity

img

Personalized

advice

img

Over 45 years’

experience

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.

What we offer

LOW SALT CONTENT PORK JOWL WITH BLACK PEPPER

Guanciale San Rocco al pepe nero, a bassa salinità, stagionato al naturale

Low salt pork jowl with black pepper

1,5 kg ca.

Recipes

A SELECTION OF DELICACIES FROM OUR CHEFS

img

Wholesaling

all’ingrosso

img

Efficiency

and rapidity

img

Personalized

advice

Questo sito utilizza cookie per fornirti la migliore esperienza di navigazione. Esprimi il tuo consenso cliccando sul pulsante 'Accetta'. Se neghi il consenso, non tutte le funzioni di questo sito saranno disponibili

Impostazioni Cookie

Qui puoi scegliere il tipo di cookie che vuoi consentire su questo sito. Clicca "Salva Impostazioni Cookie" per applicare le tue modifiche.

Cookie TecniciIl nostro sito utilizza cookie tecnici. Si tratta di cookie necessari per il funzionamento del sito.

Cookie AnaliticiIl nostro sito utilizza cookie analitici, per permettere l'analisi del nostro sito e per ottimizzarlo ai fini dell'usabilità.

Cookie Social mediaIl nostro sito utilizza cookie Social Media, per mostrare contenuti di terze parti, come YouTube e FaceBook. Questi cookie potrebbero tracciare i vostri dati personali.

Cookie di MarketingOur website places advertising cookies to show you 3rd party advertisements based on your interests. These cookies may track your personal data.

Altri cookieOur website places 3rd party cookies from other 3rd party services which aren't Analytical, Social media or Advertising.