On the Italian gastronomic scene, guanciale is a palate delight.
It shows the typical red lean veins interspersed by white fat ones.
Taste is more characteristic than pancetta.
The secret of why Salumi San Giorgio Lucano® guanciale is so good lies in how it is cured, salted and seasoned.
Master Sausage Makers only use quarry salt, freshly crushed and ground black Tellicherry pepper, natural aromas and Lucano pepper. They massage the jowl repeatedly, making sure spices and salt penetrate in depth and enhance the meat. Once dried, the guanciale is ready to be aged. It reaches its right maturity level in the sausage factory cells, buried in the Land of Silence, where time runs slowly. How should guanciale be eaten: slowly.
It can be enjoyed in whole slices, thinner ones or in small chunks, as a starter or second course, or cooked to flavour typical Italian dishes or to invent new ones.
Guanciale
On the Italian gastronomic scene, guanciale is a palate delight.
It shows the typical red lean veins interspersed by white fat ones.
Taste is more characteristic than pancetta.
The secret of why Salumi San Giorgio Lucano® guanciale is so good lies in how it is cured, salted and seasoned.
Master Sausage Makers only use quarry salt, freshly crushed and ground black Tellicherry pepper, natural aromas and Lucano pepper. They massage the jowl repeatedly, making sure spices and salt penetrate in depth and enhance the meat. Once dried, the guanciale is ready to be aged. It reaches its right maturity level in the sausage factory cells, buried in the Land of Silence, where time runs slowly. How should guanciale be eaten: slowly.
It can be enjoyed in whole slices, thinner ones or in small chunks, as a starter or second course, or cooked to flavour typical Italian dishes or to invent new ones.
