The product

Guanciale from Colonnata

Guanciali made with the cheeks of Padano pigs and aged 6 months in Colonnata
Code:
82444
Country of origin: **
Italy - Tuscany
Weight:
1,2 kg approx
Minimum order:
1 piece
More Information
Description Made with the cheeks of the very big Padano pigs and aged for at least 6 months
Appearance When cut, the slice has a beautiful white color with bright red veins
Taste Sugary sweet, round, full to the palate, buttery and delicately meaty, characteristics that make this piece of charcuterie outstanding in recipes. When sautèed it gives a strong fume and nutty aroma
Suggestions Enjoyed very thinly sliced, raw, like carpaccio, and flavored with black pepper, rosemary and olive oil. Excellent in Amatriciana sauce. Beautiful with gnocchi or in a simple sauce made with cherry tomatoes and fresh basil
More Information
Ingredients Meat from very big Padano pigs, natural sea salt, pepper, garlic and fresh rosemary, spices
Weight 1,2 kg approx
Packaging Vacuum packed
Storage Conditions (unpacked products) Keep refrigerated between +4° C and +8° C
Storage Conditions (packaged products) Keep refrigerated between +4° C and +8° C
Nutrition Declaration Energy: 2740 kJ / 655 kcal
Fat: 69,6 g
of which saturates: 25,3 g
Carbohydrate: 0 g
of which sugars: 0 g
Protein: 6,4 g
Salt: 1,2 g
Typical value per 100 g
The producer

Giannarelli - Colonnata (MS) - Tuscany

Why we chose them
Marino Giannarelli is a true gentleman, in love with his land and his work learned from his father Nestore who opened a butchery shop in Bedizzano (north of Carrara) on the marble side of Colonnata in 1953. Here, Nestore, began to produce typical cured meats and above all lard, important food for the quarrymen of the area because it was a light but nutritious meal during working days in the marble quarries. In the Colonnata laboratory of the Giannarelli family, between the marble basins for the maturation of lard, Carlin Petrini founded in November 1999 the first Slow Food Presidium in history: now lard is no longer a presidium and since 2002 has become an IGP product that the Giannarelli family has been producing for three generations with unchanged passion
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