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

€9,60
€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:200g (sliced)
Pickup available at Freyberger Katzwang Usually ready in 24 hours

Guanciale from Parma

200g (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

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guanciale

for connoisseurs and gourmets

Our Guanciale, produced by our partnerBedognifrom Parma, is a unique Italian specialty. This air-dried bacon, which is cured and dried for about three to four months, can be eaten thinly sliced ​​as a kind of lardo or used in classic Italian dishes, such as spaghetti carbonara. Guanciale lends the dishes a particularly delicious flavor. Don't hesitate to buy a portion of guanciale now for an exceptional moment of enjoyment.

What does Guanciale taste like

Our guanciale is cured in a similar way to our outstanding Parma ham. However, the seasoning differs significantly. While Parma ham is preserved exclusively with various grains of sea salt, our air-dried bacon also has pepper and herbs added to the salt mixture.

Where does the guanciale come from

First, let's clarify which part of the meat guanciale is made from. "Pig's cheek," as many people call it, is only a vague description and demonstrates a lack of technical knowledge. This air-dried specialty comes from the fat cheek, or more precisely, the chin of the pig. If you're using normalpork cheekthen you will also find them in our shop.

Regional Differences - Buy Guanciale in Italy

Guanciale is not protected by any specific geographical area, meaning there is no specific region from which this specialty originates. The names for the same product vary from region to region. In Molise, for example, this specialty is called vrucculare or vrucculeare, in Tuscany it is called barbina, and in Umbria it is called barbozzo.

Important component of whole-animal utilization

In the case of our Guanciale, the production from the chin or the fat cheek of the large, heavy Parma ham pigs also contributes to a better utilization of the whole animal. This way, the ham naturally becomes the world-famousParma ham, from the belly and throat ourPancetta Supercopattaand from the shoulder and belly sections we make our salami specialities such as theGhiottolino. Our partners, just like we do, value the entire animal from head to toe.

What do you need Guanciale for

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

  • Bucatini all'amatriciana (bucatini pasta in a tomato sauce with guanciale, pecorino and pepperoni)
  • Spaghetti alla carbonara (spaghetti in a sauce of eggs, guanciale and cheese)
  • Fave col guanciale (dish made with beans and guanciale)