GUANCIALE
Guanciale is a traditional cured meat product obtained by traditional processing techniques,
Raw materials selection starts from high-level Italian suppliers.
During the salting phase, a mix of spices and flavors is added through a massaging process, then the product is covered with pepper to create the traditional superficial crust.
It is typically mild, due to the fat delicacy, and at the same time spicy, because of the addiction of pepper, offering the perfect balance between salinity and fragrance.
Normally the slice is dark in the superficial part and white-pink in the center, due to the fat/lean relation.
Raw materials selection starts from high-level Italian suppliers.
During the salting phase, a mix of spices and flavors is added through a massaging process, then the product is covered with pepper to create the traditional superficial crust.
It is typically mild, due to the fat delicacy, and at the same time spicy, because of the addiction of pepper, offering the perfect balance between salinity and fragrance.
Normally the slice is dark in the superficial part and white-pink in the center, due to the fat/lean relation.
Company
SALUMIFICIO SAN CARLO
Salumificio San Carlo was born in 1979 as an artisan company, specializing in the production of dry-cured meats, such as Pancetta, Coppa, Salami, (typical of the Piacenza area), bacon, guanciale and other Italian cold cuts. It has been present for over thirty years among the producers of dry-cured...
Categories
Hams and salami
Company
SALUMIFICIO SAN CARLO
Salumificio San Carlo was born in 1979 as an artisan company, specializing in the production of dry-cured meats, such as Pancetta, Coppa, Salami, (typical of the Piacenza area), bacon, guanciale and other Italian cold cuts. It has been present for over thirty years among the producers of dry-cured...
Categories
Hams and salami