guanciale aus parma kaufen - natürlich von Freyberger
Origin

Shelf life & storage

Our Guanciale is still available after arrival at your location or after collectionat least 7 days shelf life, with a maximum temperature of 6°C.For optimal storage, we recommend storing between 0 and 4 °C.

Ingredients

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

Nutrition Facts
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 %
of which 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 %

Already over 10,000+ customers are convinced of our quality

Guanciale from Parma

€4,80
€48,00 /kg

Tax included. Shipping calculated at checkout

1 review
1 review
  • 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
variant:100g (sliced)
Pickup available at Freyberger Katzwang Usually ready in 24 hours

Guanciale from Parma

100g (sliced)

Freyberger Katzwang

Pickup available, usually ready in 24 hours

Katzwanger Hauptstraße 40
90453 Nürnberg
Germany

+49911442709

Freyberger Stammhaus

Pickup available, usually ready in 24 hours

Sperberstraße 99
90461 Nürnberg
Germany

+49911442709
Origin

Shelf life & storage

Our Guanciale is still available after arrival at your location or after collectionat least 7 days shelf life, with a maximum temperature of 6°C.For optimal storage, we recommend storing between 0 and 4 °C.

Ingredients

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

Nutrition Facts
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 %
of which 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 %

All products come with the Freyberger Plus Guarantee . Most of our steaks, sausages, and chickens are heavier than stated in the product description. And all this without additional charge.

How to get your order to your home

1. Fresh chilled products
1. Fresh chilled products
2. Packed with cooling pads
2. Packed with cooling pads
3. Express delivery 8am-12pm
3. Express delivery 8am-12pm
What our experts say

Tip from our butcher

Guanciale is not a shortcut, but the heart of the dish – skimping on it means sacrificing the whole flavor.

Need some inspiration?

Suitable recipes

BBQ-Party für 10 Personen:

BBQ Party for 10 People:

Wie sich Grillkulturen weltweit unterscheiden

How grilling cultures differ worldwide

Betriebsurlaub der Metzgerei Freyberger – 24/7-Laden geöffnet

Butcher Shop Freyberger Closed for Holidays – 24/7 Shop Open

How to Get the Best Out of Guanciale

Guanciale, the air-dried pork jowl from Parma, only develops its full aroma when slowly pan-fried. Cut the aged specialty into thin strips or small cubes and place them in a cold pan without additional oil. This way, the savory fat slowly renders and forms the base for hearty sauces.

Versatile – from pan to snack

For an authentic Spaghetti alla Carbonara, you only need egg, Pecorino, fresh pepper, and this aromatic pork – cream is omitted. Even in Bucatini all'Amatriciana and Fave col Guanciale, this specialty can hardly be replaced by bacon or pancetta, as its strong seasoning characterizes the taste of the entire dish. It's best to save the rendered fat and stir it into the pasta so that every bite carries the full, Italian depth.

If you want to enjoy Guanciale plain, slice it thinly instead, let it come to room temperature, and serve it on toasted bread – this way, the delicate aroma comes out without any heat. You can find more specialties in ourSausage and Ham Selection.

Craftsmanship you can taste

Some things take time. Guanciale is one of them. Our partner Bedogni in Parma ages this air-dried specialty for three to four months – a similar period to our Parma ham, but with different seasoning: While Parma ham is preserved exclusively with different grades of sea salt, our Guanciale also has pepper and spices added to the salt mixture.

And one more clarification that is important to us: Guanciale is not just any pork jowl, but comes more specifically from the fatty jowl, the chin of the pig – a subtle but crucial difference. This very origin also enables whole-animal utilization: Our Parma hamis made from the hams of large Parma pigs, our Pancetta Supercoppatafrom the belly and neck, and salami specialties like Ghiottolinofrom the shoulder and belly cuts. If you're looking for classic pork jowlfor braising instead, you'll also find that in our shop. This is how we and our partner value the whole animal from head to toe.

Thinly sliced and brought to room temperature, this air-dried pork jowl can be served on toasted bread. However, guanciale is most commonly cut into strips and cubes. It serves as a flavoring ingredient for many traditional dishes, such as:

  • Bucatini all’amatriciana (Bucatini pasta in a tomato sauce with guanciale, pecorino, and chili peppers)
  • Spaghetti alla carbonara (Spaghetti in a sauce made with eggs, guanciale, and cheese)
  • Fave col guanciale (Dish of beans and guanciale)

Frequently Asked Questions about Guanciale

Our Guanciale comes from our partner Bedogni in Parma and matures there for three to four months.

Not quite. Guanciale comes specifically from the pork jowl, the chin of the pig. We carry regular pork cheekfor braising separately in our shop.

Guanciale is made from pork jowl, pancetta from pork belly and neck. Guanciale has a spicier taste and can hardly be replaced by bacon in classic recipes.

Parma ham is preserved exclusively with sea salt, while guanciale also has pepper and spices in the salt mixture – hence the stronger seasoning.

Yes, it varies regionally: In Molise, the specialty is called vrucculare or vrucculeare, in Tuscany barbina, and in Umbria barbozzo.

Classic for Spaghetti alla Carbonara, Bucatini all'Amatriciana, or Fave col Guanciale. Also a delight thinly sliced and warmed to room temperature on toasted bread.

Place it in a cold pan without additional oil and heat slowly. This will release the fat evenly, forming the base for the sauce.

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