Guanciale Stagionato – GIANNI NEGRINI

Guanciale Stagionato is a prized delicacy from Italy, particularly in regions such as Lazio and Abruzzo. Unlike pancetta, which is made from pork belly, guanciale is made from the cheek or jowl of the pig. This cut is seasoned with a blend of salt, pepper, and other spices, and then slowly cured for several months to develop its rich flavor.

The result is a unique, tender cured meat that is beautifully marbled with fat, offering an incredibly smooth texture and a full-bodied, savory taste. Guanciale Stagionato is a key ingredient in many classic Italian dishes, particularly pasta recipes like Spaghetti alla Carbonara and Pasta all’Amatriciana. It can also be enjoyed thinly sliced as part of an antipasto platter, paired with cheese and bread.

The fat from Guanciale Stagionato is an essential element in cooking, lending a rich, savory depth to sauces and stews. It’s perfect for those who enjoy bold, authentic Italian flavors that bring dishes to life.

Ingredients and Characteristics:

• Ingredients: Pork cheek, salt, pepper, and spices.
• Flavor Profile: Savory, slightly sweet, and mildly peppery with a deep, rich taste.
• Texture: Tender and smooth with a generous marbling of fat.
• Color: Light red with white fat marbling.
• Origin: Italy, especially Lazio and Abruzzo.

How to Enjoy Guanciale Stagionato:

• In Pasta Dishes: The perfect addition to pasta dishes like Spaghetti alla Carbonara or Pasta all’Amatriciana.
• On Antipasto Platters: Slice thinly and serve with cheeses, olives, and fresh bread for a traditional Italian starter.
• In Sauces: Use the rendered fat to enhance the flavor of sauces, stews, and soups.
• In Sandwiches: Pair with crusty bread and a little cheese for a quick, flavorful snack.
• On Pizzas: Top pizzas for added richness and depth of flavor.

Storage Instructions:

• Unopened: Store in the refrigerator at 0-4°C.
• Opened: Wrap tightly in parchment paper or plastic wrap and consume within two weeks for the best flavor.
• Shelf Life: Check the packaging for expiration dates, typically a few months for cured products.

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