Guanciale di Colonnata



€10.00
Tax included

The 'Guanciale di Colonnata' is made by sectioning the part with lean veins and fine fat of the bacon of an Italian heavy pig, suitable for the Parma and San Daniele hams DOP. The rectangular pieces are put in Colonnata marble basins and covered with coarse natural sea salt, black and/or white pepper, mixed spices, Italian garlic, rosemary. After two months of seasoning, the bacon is cleaned by removing salt and spices, then it is covered with black pepper and matures again for about three months, alternating exposure to the wind and light of the Apuan Alps to periods of rest in the cellar. It has a strong flavor, spicy and herbaceous aroma.

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Weight: 400 gr

Ingredients: 100% Italian Pork bacon, sea salt, pepper, spices, garlic and fresh rosemary. 

Allergens:  no allergens

Additives: no additives

Nutritional values per 100 gr.: Energy kJ 2740, kcal 655; Fats g. 69,6 of which saturated fatty acids g. 25,3; Carbohydrates g. 0 of which Sugars g. 0; Proteins 6,4 g; Salt g. 1,2 g

How to use: any use

Storage: +4° to +8° C

Company name: Lardo di Colonnata S.r.l.

GIA005
2021-07-10

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Guanciale di Colonnata

The 'Guanciale di Colonnata' is made by sectioning the part with lean veins and fine fat of the bacon of an Italian heavy pig, suitable for the Parma and San Daniele hams DOP. The rectangular pieces are put in Colonnata marble basins and covered with coarse natural sea salt, black and/or white pepper, mixed spices, Italian garlic, rosemary. After two months of seasoning, the bacon is cleaned by removing salt and spices, then it is covered with black pepper and matures again for about three months, alternating exposure to the wind and light of the Apuan Alps to periods of rest in the cellar. It has a strong flavor, spicy and herbaceous aroma.

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