Guanciale al Pepe c.a. 1.5 kg

The history of "Guanciale" is as old as that of the pig, the animal of which nothing was ever thrown away. guanciale, one of the most important cured meats in Latium's gastronomic culture, today boasts considerable national and international resonance, thanks to its importance in some of the most important traditional recipes.

During the imperial age, Roman legionaries received a ration of guanciale every three days, while in the Lombard period masons, at the beginning of seasonal work, got a dose of about five kilograms each. Guanciale, one of the most important cured meats in Lazio's gastronomic culture, today boasts considerable national and international resonance, thanks to its importance in some of the most important traditional recipes.

Ingredients: Pork (Muscoli masseteri with fine fat components), salt, pepper, garlic, spices, dextrose, flavor enhancer E621, preservatives E250/E252, antioxidant E301. DOES NOT CONTAIN ALLERGENS.

Store the product away from light, dust and heat sources 180 days at a temperature between +2°C and +6°C. or 90 days in a cool and dry place (maximum temperature +20°C) respecting the expiration date.