Exactly one year ago, we began our new collaboration with Salumificio Benvenuti. The company was founded in 1958 in Lucca as a small cured-meat producer and then evolved in 1996 into a modern factory. The company is run today by Enzo and Rocco, the children and grandchildren of the founders. This partnership has allowed us to strengthen our range of cured meats over the course of the year, as well as adding Lardo Patanegra and new small-sized salamis presented this autumn.

Let’s therefore continue our journey with this producer, looking at self-service products and focusing in particular on guanciale: one of the cured meats that has shown the greatest growth in house consumption in recent years.

THE PROJECT

This growth aligns with another market trend: an increase in the number of products available in self-service sections rather than at the counter. For this reason, packaging becomes crucial, as does a longer shelf life compared to freshly cut guanciale, along with smaller sizes that encourage self-picking during quick shopping trips. We therefore offer Fior di Guanciale al Pepe in slices of approximately 300 g (variable weight), vacuum-packed and with a shelf life of approximately 90 days. 

THE RAW MATERIAL

The minimum 60 days ageing period remains an important factor, as does the origin of the meat, which is strictly Italian, selected from farms mainly located in northern Italy. It is also important to note that this product is lactose and gluten free. 

It looks inviting, the pink slice has a good lean portion, the flavour is sweet and aromatic, with no unpleasant rancid or rind aftertaste. 

HOW TO PROPOSE IT

Clearly, we think of this product as a main ingredient in gricia, carbonara and amatriciana pasta sauces, but there is nothing to stop you from eating it as it is, thinly sliced and placed on warm focaccia, pizza or toasted bread. 

Place it in the refrigerator shelf next to the Pecorino Romano DOP in portions and suggest the pairing with Pasta di Liguria spaghetti or bucatini, maybe with a card showing the recipe: an original way to offer your customers the idea of a traditional italian first course.