{"product_id":"guanciale-stagionato-al-pepe-800-g","title":"Pepper-seasoned cured guanciale, 800 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003e\u003cstrong\u003ePepper-Cured Pork Jowl: Tuscan, whole, 800 g\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eWhy guanciale is different from pancetta\u003c\/h2\u003e\n\u003cp\u003ePancetta and guanciale are similar, but they come from two different parts of the pig. Pancetta comes from the belly, with regular layers of lean meat and fat. Guanciale comes from the jowl: its fat is firmer and more flavorful, releasing aromatic drippings in the pan and leaving the pieces crisp on the outside and tender inside.\u003c\/p\u003e\n\u003cp\u003eThat is why guanciale is not substituted in recipes from Rome and central Italy: it gives carbonara and amatriciana a rich flavor that pancetta doesn't have.\u003c\/p\u003e\n\u003ch2\u003eProduct specifications\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eFeature\u003c\/th\u003e\n\u003cth\u003eDetails\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003ePepper-cured pork jowl\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProducer\u003c\/td\u003e\n\u003ctd\u003eBontà Toscane, Valtiberina (Tuscany)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCut\u003c\/td\u003e\n\u003ctd\u003ePork jowl\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSeasoning\u003c\/td\u003e\n\u003ctd\u003eSalt, black pepper, spices\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCuring time\u003c\/td\u003e\n\u003ctd\u003e3 months\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSize\u003c\/td\u003e\n\u003ctd\u003eWhole, 800 g, vacuum-packed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eRefrigerate at 0-4 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to use guanciale\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eRemove the rind and any excess pepper crust, then cut it into strips about 1 cm wide.\u003c\/li\u003e\n\u003cli\u003ePlace it in a cold pan without oil over medium heat: in 6-8 minutes, the fat will render and the pieces will become crisp.\u003c\/li\u003e\n\u003cli\u003eCarbonara: crisp guanciale, egg yolks, pecorino and pepper, with a little of its rendered fat in the sauce.\u003c\/li\u003e\n\u003cli\u003eAmatriciana: guanciale, tomato, pecorino and a pinch of chili pepper.\u003c\/li\u003e\n\u003cli\u003eGricia: just guanciale, pecorino and pepper.\u003c\/li\u003e\n\u003cli\u003eSlice it thinly and serve on warm bread, like a more flavorful lardo.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003ePairings\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCheese: grated aged pecorino.\u003c\/li\u003e\n\u003cli\u003eRed wine: a medium-bodied Tuscan red.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFrequently asked questions about guanciale\u003c\/h2\u003e\n\u003ch3\u003eWhat is guanciale?\u003c\/h3\u003e\n\u003cp\u003eIt is pork jowl that has been salted, seasoned with pepper and spices, and cured. It has more fat than lean meat and becomes crisp in the pan: it is the classic ingredient in carbonara and amatriciana.\u003c\/p\u003e\n\u003ch3\u003eWhat is the difference between guanciale and pancetta?\u003c\/h3\u003e\n\u003cp\u003eGuanciale comes from the jowl, while pancetta comes from the belly. Guanciale has firmer, more flavorful fat and a more intense taste when cooked.\u003c\/p\u003e\n\u003ch3\u003eHow much guanciale do you need for carbonara?\u003c\/h3\u003e\n\u003cp\u003eAllow about 40-50 g per person, cut into strips.\u003c\/p\u003e\n\u003ch3\u003eCan it be frozen?\u003c\/h3\u003e\n\u003cp\u003eYes: cut it into strips or cubes and freeze in portions, so you can use it straight from the freezer in the pan.\u003c\/p\u003e\n\u003ch3\u003eHow should it be stored after opening?\u003c\/h3\u003e\n\u003cp\u003eWrap it in food-safe paper and refrigerate at 0-4 °C for 2-3 weeks.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"800 g","offer_id":53916220457296,"sku":"GUAN-PEPE-1KG","price":12.3,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/guanciale-stagionato-artigianale-pepe-sale-aglio_webp.png?v=1793790998","url":"https:\/\/naturabioitalia.com\/en\/products\/pepper-cured-guanciale-800-g","provider":"Natura Bio Italia","version":"1.0","type":"link"}