(NITRATE FREE) Guanciale (Cured Pork Jowl, Chilled) – 400–450 g Weight:450g • Blended especially for chefs

• Blended especially for chefs

and provided one picks at the right moment

Minerva Angus presents the best meat in terms of tenderness

but there is no lack of concentration and density here

more enveloping register

(NITRATE FREE) Guanciale (Cured Pork Jowl, Chilled) – 400–450 g Weight:450g • Blended especially for chefsGuanciale is a type of cured meat made from pork jowls or cheeks. The pork jowls are typically salted and seasoned with black pepper, nutmeg, and other spices, then left to cure for several weeks. The resulting meat has a unique, rich and robust flavor, with a tender texture and high fat content. Guanciale is often used as a flavoring in dishes such as pasta all'amatriciana, spaghetti carbonara, and pasta alla Gricia. It has a stronger flavor than