Guanciale

ADDITIONAL INFORMATION:
Traditional pillow made from
cheek (gota) of the pig and by the
throat. Salty, tanned and seasoned. Has a
particular flavor since the fat that it is
composes for a good 80% has properties
other than the fat obtained from other pieces
anatomical.

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Description

Traditional seasoned pillow. With flavor decided and intense. Excellent as an ingredient in
many dishes of Italian culinary tradition.
Innovative in the dishes of revisitations cuisine of modern chefs.
FROM TRADITIONAL TASTE AND FROM SMELL INTENSE!

THE TRADE NAME: Pork Guanciale
THE SALE NAME: Matured Pork Anatomical Piece

ORGANOLEPTIC CHARACTERISTICS:

SMELL:
Intense, persistent and spicy.
COLOR:
Bright red (lean part). Pearly white
(fat part).
FLAVOR:
Traditional, full and very tasty.
STRUCTURE:
Compact and harmonious when cut.
THE
THE INGREDIENTS:
First choice fresh pork ham, Salt, Milk Powder,
Spices and Natural Flavors, Aromas, Dextrose, Sucrose,
GLUTEN FREE
ant .: E 300, cons .: E 250, E 252.

Name Weight box units M.O.Q.
GUANCIALE AL PEPE SV 1.3 kg 4 5,2 kg
GUANCIALE AL PEPERONCINO SV 1,3 kg 4 5,2 kg
GUANCIALE AL PEPE TRANCIO SV 150 gr 20 5,2 kg
GUANCIALE AL PEPERONCINO TRANCIO SV 150 gr 20 5,2 kg

Retail Price:

Wholesale Price:

Volume:

Net weight: 5.2 Kg

Gross Weight: Kg

Shelf life:

Regione: Campania

Minimum order quantity: Unit

Unit Box: Unit

Certifications and Awards:

Restriction:

Mode of transport:

Salumi Sorrentino

The history of Sorrentino has started in the 1982, when the owner, Mr Giovanni Sorrentino, started a salami and meat handcraft production, moving forward and expanding family business : The pig trade.
In 1986 opens the first industrial settlement for slaughter and transformation of fresh pig meat and , at the same time a small production unity of salami.
In the first years 2000 , the settlement enlarges and we founded the Sorrentino Alimentari with core business in slaughtering and transformation of pig , cows , sheep and goats meat , meanwhile in the old settlement it continues the production of salami

Export Manager : Marco Romano

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