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Distributore all'ingrosso guanciale 100x100 Italia Tipicità

Guanciale

Category:

Description

Il guanciale è un taglio di carne suina ottenuto dal guanciale del maiale, solcato da vene muscolari magre con una pregiata componente grassa, di composizione diversa dal lardo (lardo) e dalla pancetta (lardo): la consistenza è più dura della pancetta e il sapore più caratteristico.
Viene utilizzato nella preparazione di molte salse, tra cui la famosa carbonara, amatriciana e gricia. Vanta riconoscimenti come prodotto tradizionale su proposta delle regioni Abruzzo (guanciale amatriciano e Campotosto), Calabria, Friuli-Venezia Giulia, Lazio (guanciale dei monti Lepini di maiale nero e guanciale amatriciano), Molise, Sardegna, Toscana, Umbria e Puglia (guanciale di Faeto).

Tipologie e Formati
Dimensioni: circa 1,5 kg
Codice: EM73
Shelf-life: 180 giorni

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