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The product
Guanciale di Colonnata Affumicato
Cured pork jowl aged in Carrara marble basins, lightly smoked
Code:
82455
Country of origin:
Italy - Tuscany
Weight:
2 kg approx
Minimum order:
1 piece
| Description | Cured pork jowl from carefully selected heavy pigs within the PDO ham circuit of Parma and San Daniele; all chosen cuts are fatty with marbled lean streaks |
|---|---|
| Appearance | When sliced, the piece displays a beautiful white, marble-like colour with a vivid red streak |
| Taste | Sweet, intense, and aromatic with hints of spices and a subtle smoky note |
| Maturing | At least 90 days |
| Curiosity | The pork jowls are immersed in Carrara marble basins and covered with salt, black pepper, and aromatic herbs. After two months of aging, they are cleaned, coated with black pepper, and aged for an additional three months |
| Our selection | For three generations, the Giannarelli family has been producing lard and pork jowl with meticulous attention to the selection of raw materials and a consistent commitment to the quality of the production process |
| Suggestions | A fundamental ingredient for the preparation of some traditional Roman dishes; if used in cooking, it is recommended to brown it very well |
| Ingredients | Smoked cheek 100% Italian, sea salt, pepper, spices, fresh garlic and rosemary |
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| Weight | 2 kg approx |
| Packaging | Vacuum packed |
| Storage Conditions (packaged products) | Keep refrigerated between +4°C and +8°C |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 2879 kJ / 699 kcal Fat: 73,4 g of which saturates: 25,2 g Carbohydrate: <0,1 g of which sugars: <0,1 g Protein: 9,61 g Salt: 2,55 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
From the same producer
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