This “Guanciale” is produced only using Italian pigs from organic breeding farms. During the production with salt, spices, aromatic herbs and Marsala wine, the product is massaged every two days for a couple of weeks, then it is slightly smoked with traditional method (beechwood) and finally aged for at least 90 days. All the ingredients are organic as well and the result is a perfect cured meat for some dishes of the Italian Cuisine like Carbonara and Amatriciana pasta.
Features: gluten free, no dairy, no nitrites, no polyphosphates and glutamates.
Size: 1 kg (vp)