Guanciale il Norcino - The Italian Club Selection - TheItalianClub
Guanciale il Norcino - The Italian Club Selection - TheItalianClub
Guanciale il Norcino - The Italian Club Selection - TheItalianClub
The Italian Club

Guanciale il Norcino - The Italian Club Selection

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l Norcino is a fantastic family-run company located in Campi di Norcia (Perugia), in the heart of the Monti Sibillini National Park. It is in this corner of uncontaminated beauty that the company produces high quality cured meats that hold high the tradition of real pork butchery, the oldest and most valuable for processing pork. It all starts with the breeding of Cinta Umbra pigs, an ancient and autochthonous breed. The animals are slaughtered only in adulthood and with an important weight to guarantee mature and extremely tasty meats. The company still processes the meat in a completely artisanal and natural way without the addition of preservatives, colorings, powdered milk or gluten. In the first phase of drying, the cured meats are placed in front of a fireplace, fed by oak, beech, hornbeam, and juniper woods. After 3 or 4 days they pass in an old cellar where they finish their seasoning, calmly, naturally, respecting the right times.

The cheek lard is nothing but the cheek of the adult pig that is detached, creating a triangular piece. It is a firm and thinly veined meat, obtained from the tenderest part of the pig, where pork fat is better. The part is salted and spiced with pepper or chili. Subsequently, light smoking is made by carefully selecting local woods and prolonged aging in the cellar which give it a special flavor: sweet but firm, delicate but with a refined spicy aftertaste.

This product is free of GMOs, colorants, chemical preservatives.

The Doctor Says: What distinguishes this cheek lard from other products on the market, in addition to the organoleptic qualities, is the complete absence of preservatives, nitrites, and nitrates, now recognized as dangerous to health because potentially carcinogenic.

Suggestions for use: Guanciale is the main ingredient of some of the most famous and appreciated Italian recipes, such as carbonara and amatriciana. It can also be enjoyed as an aperitif, finely sliced ​​and placed on a warm bruschetta.


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