• en
    • it

Cured guanciale

Guanciale is made using the lower part of the pork cheek; it is salted by hand and left to rest for about one month. It is later cleaned and dried, then it is left to dry in a cellar where it remains for at least 6 months.

AVERAGE NUTRITION VALUES PER 100G
ENERGY VALUE
2512 kJ / 609 kcal
FAT
61
of which saturated
20
CARBOHYDRATE
1
of which sugar
0
PROTEIN
14
SALT
5,8