Pork cheek “Cinta Senese PDO”
Guanciale melt-in-your-mouth and ideal for cooking.
SEASONING
It is cured in well-ventilated rooms for an optimal period of about three to four months with green twine.
PIECE
The whole piece is about 1/1.5 kg.
INFORMATION
GUANCIALE DI SUINO “CINTA SENESE DOP” comes from the portion of meat placed in the cheek.
The piece is salted in a tanning mixture of Tuscan salt and spices for several days.
Once removed from the marinade, the Guanciale, marked with green twine.
The prevailing adipose part of the cheek goes into the skinny bands, which are found to have significant marbling and a light pink coloration.
The flavor is intense and melting on the palate. Guanciale is ideal for cooking.
THE NATURALLY PROCESSED PRODUCT IS FREE OF DYES AND PRESERVATIVES.
