Produced from the fresh cheek of the Cinta Senese pig, it undergoes the same salting process as the ham, using Tuscan garlic, wine vinegar, salt and pepper. After about 15/20 days it is 'stroked' with ground pepper and placed to mature for about 1 month to acquire the flavour of the black spice.
グアンチャーレ
グアンチャーレ（豚ほほ肉）は、カルボナーラやアマトリチャーナなど、最も伝統的なイタリア料理のレシピに欠かせない食材です。トスカーナ産の最高級豚ほほ肉を使用した当社の職人技が光るグアンチャーレは、何世紀も続くトスカーナの伝統に従い、塩、胡椒、香草で丁寧に熟成されています。繊細な食感と濃厚な風味は、グルメなキッチンには欠かせない一品です。調理しても、味付けをすれば生でも美味しくお召し上がりいただけます。✅ 本物のトスカーナの職人技
✅ 最大限の風味を引き出す自然な熟成
✅ ヨーロッパ全域への迅速かつ確実な配送
✅ 最大限の風味を引き出す自然な熟成
✅ ヨーロッパ全域への迅速かつ確実な配送
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6個の商品
6個の商品
Aged Guanciale di Colonnata Larderia mafalda, Taste notes :
Strong flavor , balanced by the spices used
Label:
Mafalda srl
VIA FOSSA CAVA 2 COLONNATA CARRARA (MS) Tel. 0585 768023
SEASONED GUANCIALE
INGREDIENTS
100% Italian pork, salt, pepper, garlic, natural flavourings, sugar: dextrose,
sucrose, antioxidants: E300
preservatives: E250, E252
AVERAGE NUTRITIONAL VALUES PER 100 G
Energy value
2828 Kj 687 koal
Fat 72.94 g of which saturated 26.50 g of which carbohydrates 0.61 g of which sugars 0.04 g protein 7.0 g salt 6.2g
Store in a cool, dry place. STORE IN A COOL, DRY PLACE.
6.2 g
IT CE V242M
The history of Larderia Mafalda:
“Larderia Mafalda” is the oldest larder in Colonnata, already existing in 1930, when “lard” was just a poor man’s dish. The quality of Lardo di Colonnata IGP Mafalda derives from the excellent raw materials and the coexistence of artisan care with the safety standards of the most modern companies. The pork lard matured in this village has organoleptic characteristics that are different from all others. In addition, skillful flavoring allows the lard to soften and take on particularly intense and pleasant aromas and scents.
How to use the Guanciale di Montalcino :
Pork cheek is used in the preparation of numerous recipes, the most famous being Amatriciana and Pasta alla Carbonara. It can be eaten in thin slices, strips or cubes, in sauces, or is excellent with a slice of toasted bread
Ingredients:
Pork meat, salt, pepper, natural flavors, spices, sucrose, dextrose, antioxidant E301, preservatives: E252-E250 NUTRITIONAL VALUES EU Regulation 1169/2011 Product (g) 100 g Energy (Kj/Kcal) 2329Kj- 564 Kcal Protein (g) 18 g Fats (g) of which saturated 55 g – of which saturated 24 g Carbohydrates (g) of which sugars <0.5- of which sugars <0.5 g Moisture % 22,9 Salt (g) 3.5 g
The history of Montalcino Salumi:
The Montalcino Salumi company was created more than 15 years ago by a group of people with considerable experience in the field of pork meat processing. The company deals with the production of quality Tuscan cold cuts. They are known for processing pork and wild boar meat and for producing salumi with traditional allergen- and gluten-free flavours. Their cured meats are made from carefully selected meat from farms organised in strict compliance with hygiene and nutritional standards.
How to use the Guanciale from Chianti Falorni:
Ideal for Carbonara, Amatriciana and all your favorite recipes!
In Tuscany, it is also used "raw" on Tagliere for Aperitivo with a glass of red wine.
It is seasoned with salt and pepper until its typical dark, compact outer crust forms. Inside, it maintains a soft heart with a very intense flavour.
The history of Greve in Chianti:
Since 1806. Their history as butchers and master butchers goes back over two centuries. It all began in the heart of Chianti Classico, in Greve in Chianti, where the company still resides. Antica Macelleria Falorni produces high-quality Cured meats and cold cuts, handing down from father to son (for 9 generations) the secrets of ancient recipes and the artisan knowledge of processing, respecting traditional recipes and knowledge. High quality is a daily commitment for Macelleria Falorni, a responsibility towards its history. For this reason, they produce, every day, simply delicious cold cuts. Long and slow-maturing processes allow their cured meats to mature naturally, without the aid of techniques and enzymes that accelerate their transformation.
Label:
Antica Macelleria Falorni Via di Colognole 67 Greve in Chianti (Florence)
Pork, salt, pepper, garlic, spice mix. Preservative: E252.
Average nutritional values per 100 grams of product:
Energy 2395 kJ
Energy Kcal 580
Total fat 57.6
Saturated fatty acids 19.6
Total carbohydrates <0.10
Sugars <0.10
Protein 15.48
Salt 4.08
Gluten-free
Store in a cool place
Guanciale Cinta Senese DOP Macelleria Belli additional information:
label:
Macelleria Belli s.r.l. - Via P. Garibaldi, 55 Torrita di Siena (SI)
Gota DaL ‘Cinta Senese DOP’ Ingredients: ‘Cinta Senese DOP’ pork, salt, dextrose, sucrose, natural spices and flavourings, antioxidant: E300, preservatives: E250, E252. Store at 0° +4°.
ORIG. IT
Nutritional values per 100g: Energy 1590 kJ 383 kcal From fat 31 g Of which: Saturated 12 g Carbohydrates 0 g Of which: Sugars 0 g Protein 25 g Salt 3.8 g
The history of Macelleria Belli:
Their story begins on a small farm in the Tuscan countryside, surrounded by cypress trees and very close to the town of Pienza.
At the end of the 1960s, a young man, Alfiero, moved away from this farm. In search of better fortune, he came to a small town, Torrita di Siena, then the centre of fashionable and commercial life in the area, with well-established activities and a rich and prosperous population, In this town he took over a small butcher's shop and since then everything that followed is the story of a life dedicated to work and the search for the best, where by best is meant good. His experiences at the Pienza farm, in fact, helped him recreate the ancient flavours of the Tuscan peasant tradition, to offer his customers the best in terms of genuineness and tastiness.
The small butcher's shop expanded to become a small charcuterie where these ancient family recipes were revived.
After several family members joined the company, a dream came true: the opening of a large butcher's shop with a charcuterie and ham factory attached just outside the 14th-century walls of Torrita. All this happened in 2002 and since then the business has done nothing but grow, thanks to the passion of a life spent chasing the joys of the palate.
Guanciale Il Borgo additional information:
is a high-quality artisanal product that is sure to delight the most discerning palates. This guanciale is made using only selected ingredients and following traditional production methods.
Label:
SALUMI IL BORGO SRL - Via Toscana, 183 Monteroni d'arbia (51) GUANCIALE DI SUINO INGREDIENTS: PORK FROM ITALY, PEPPER, SALT, GARLIC, CHILLI PEPPER WITHOUT ADDED NITRITES OR NITRATES. STORE IN A COOL, DRY PLACE. SOLD BY WEIGHT. NUTRITIONAL INFORMATION AVERAGE VALUES PER 100 g Energy 1722 Kj/415 Kcal: Protein 26 g: Fat 35 g of which saturated fatty acids 11.8 g: Carbohydrates 0.2 g of which sugars 0.1 g. Salt 2.5 g
The history of Il Borgo:
Salumi il Borgo is a historic company in Monteroni D'Arbia, specialising in the production and sale of hams and typical Tuscan cold cuts. Their family history is made up of craftsmanship and passion for a territory, the Siena area, with a long food and wine tradition.
We only create products of excellence thanks to our highly qualified staff to always guarantee the highest quality. We avoid the use of preservatives and additives, following the natural curing times to ensure that the flavours and aromas remain unaltered.
All meat comes from certified farms in the Sienese territory, where pigs are raised only on natural GMO-free feed
How to use the Guanciale Cinta Senese BIO:
Guanciale Cinta Senese bio il Ghiacciale is perfect to be eaten raw or to be cooked to use for carbonara, amatriciana, and all your favorite recipes
Ingredients:
Cinta Senese pork*, salt, pepper*. *organic ingredients No chemical preservatives, no gluten, no lactose
The history of Il Ghiacciale:
The Il Ghiacciale farm is located on the slopes of Mount Amiata, on the hills of the high Tuscan Maremma where its Cinta Senese pigs grow according to ancient and natural rhythms. With more than 35 hectares of oak and pastures, their pigs grow for at least three years free to graze acorns, berries and tubers according to an ancient tradition that goes perfectly with the precepts of organic and ethical treatment of animals, in order to offer a meat with an unique flavor that is transformed by skilled hands that follow ancient peasant recipes without the aid of dyes or preservatives.
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