|
|
| Denomination |
| Whole and sliced guanciale bacon. |
| Raw material |
| Fresh pork guanciale from prime quality meats, carefully
selected and certified. |
| Packaging |
| Whole – Sliced vacuum-packed and under modified atmosphere. |
| Weight |
| Whole: 700 g – 1 kg – Sliced: 400g – 450g. |
| Processing steps |
The guanciale, after trimming, is rinsed in dry white wine
seasoned with garlic, rubbed and placed inside a steel tub,
where it is turned over and powerfully massaged for a few days.
Later, it is taken out of the tub, hung onto racks, and sent
to curing. |
| Curing |
| 1 month. |
| Ingredients |
| Pork, salt, herbs. |
| Preservatives |
| E 250 - E 252. |
| Anti-oxidants |
| E 301. |
| Expiration and conservation |
To be kept refrigerated, from + 4°C to + 6°C.
Vacuum-packed:
9 months. |
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