Calabrian black pork guanciale - Salumi Benedetto
The guanciale is obtained from the cheek and throat of the black pork; it is salted and tanned like bacon, then it is aged for two months.
It is similar in appearance to stretched bacon, even if it has less fat; it can be tasted naturally, sliced thinly or just warmed up and then placed on slices of bread.
However, its most famous use is certainly in sauces, especially amatriciana, or for a tasty carbonara.
Ingrendients: Calabrian black pork meat, salt, sugars (dextrose, sucrose), aromas and spices. Antioxidants E301; preservatives E252, E250.
Quantity: 300 g approx. / 450 g approx.
Storage: 150 days.
Origin: produced and packaged by Salumificio Benedetto, Campo Calabro (RC)