Guanciale from Parma

Guanciale from Parma


Regular price€4,19
€41,90/kg
Tax included. Shipping calculated at checkout.
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  • Guanciale , vacuum packed
  • directly from Parma
  • finely sliced ​​( 100g or 200g )
  • Freyberger's Plus Guarantee
  • Finely dried by the sea air of Parma
  • Italian specialty with characteristic seasoning
Nährwerttabelle
per 100 g
per 60 g
daily requirement (%)
per serving (60 g)*
energy
2625 kJ/
638 kcal
1575 kJ/
383 kcal
18.8%
Fat
68.3 g
41.0 g
58.5%
hereof: saturated fatty acids
27.4 g
16.4 g
82.2%
carbohydrates 1.2 g 1.2 g 0.4%
of which sugar <0.5 g <0.5 g <1.0%
protein
4.6 g
2.8 g
5.6%
Salt
2.3 g
1.4 g
22.9%

Our Guanciale will keep for at least 7 days after arrival or collection, at a maximum temperature of 6°C.
For optimal storage, we recommend storing between 0 and 4 °C.

Pork, salt, spice mix, pepper and garlic powder.

With us you get more for your money, we promise! Because Freyberger's Plus guarantee is included with us! Most of our steaks, sausages and chickens are heavier than stated in the product description. And all of this without any additional charges, as you are used to from other shops. So you usually get more goods from us than you actually pay for!

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guanciale

for connoisseurs and gourmets

Our guanciale, produced by our partner Bedogni from Parma, is a special Italian speciality. This air-dried bacon, which is matured and dried for about three to four months, can be eaten thinly sliced ​​as a type of lardo or used in classic Italian dishes, such as spaghetti carbonara. Here the guanciale gives the dishes a particularly delicious taste. Don't hesitate and buy a portion of guanciale now for an exceptional moment of enjoyment.

What does Guanciale taste like

Our guanciale is matured in a similar way to our outstanding Parma ham. However, the seasoning is very different. While Parma ham is only preserved with different grains of sea salt, pepper and herbs are also added to the salt mixture for our air-dried bacon.

Where does the guanciale come from

First, we will clarify which part of the meat the guanciale is made from. Pork cheek is, as many people say, only a vague description and shows a lack of technical knowledge. This air-dried specialty comes from the fat cheek, or more precisely the chin of the pig. If you are looking for normal pork cheek , you can also find it in our shop.

Regional Differences - Buy Guanciale in Italy

Guanciale does not enjoy any territorial protection, so there is no typical region from which this speciality originates. The names for the same product vary from region to region. In Molise, for example, this speciality is called vrucculare or vrucculeare, in Tuscany it is called barbina and in Umbria it is called barbozzo.

Important component of whole-animal utilization

With our Guanciale, the production from the chin or the fat cheek of the large, heavy Parma ham pigs also contributes to better utilization of the whole animal. The ham is of course used to make the world-famous Parma ham , the belly and neck are used to make our Pancetta Supercopatta , and the shoulder and belly sections are used to make our salami specialties such as the Ghiottolino . Our partners value the whole animal from head to toe, just as we do.

What do you need Guanciale for

Dünn aufgeschnitten und auf Zimmertemperatur erwärmt kann diese luftgetrocknete Schweinebacke auf geröstetem Brot serviert werden. Am häufigsten wird die Guanciale allerdings in Streifen und Würfel geschnitten. Sie dient als geschmacksgebende Zutat für viele traditionelle Gerichte, wie beispielsweise: 

  • Bucatini all’amatriciana (Bucatini-Pasta in einer Tomatensoße mit Guanciale, Pecorino und Pepperoni)
  • Spaghetti alla carbonara (Spaghetti in einer Soße aus Eiern, Guanciale und Käse)
  • Fave col guanciale (Gericht aus Bohnen und Guanciale)

Where to buy Guanciale

We get this speciality directly from our partner Bedogni in Parma, Italy. We remove the rind and always cut your order fresh from the piece. Have we piqued your curiosity? Buy your Guanciale now in the quantity you want.

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