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Az. Agr. Il Poggiolino
The cured meats from the Il Poggiolino farm are crafted from the meat of the "MACCHIAIOLA MAREMMANA"® Black Pig, one of the most prized and ancient breeds in Italy. Thanks to a...
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Guanciale from Macchiaiola Maremmana® Black Pig
€11.50
Tax included
Guanciale from Macchiaiola Maremmana® Black Pig, an ancient pig breed raised in a semi-free-range state directly in the farm's woods, following a strict set of production standards to ensure safety and quality. The key ingredient of traditional first courses, but not only: just think, by warming a slice of bread and placing a slice of guanciale on top so the fat melts, you'll get an explosion of flavours. The ideal ageing period is about 6 months. [caption id="attachment_18105" align="alignleft" width="363"] in full respect of nature's natural rhythms[/caption] Pack of about 250 g
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The Il Poggiolino Farm is located in a special area at about 360m above sea level, surrounded by nature: this is where the Guanciale from Macchiaiola Maremmana® Black Pig is born. We are set in a special area, a hilly zone within the Protected Area of the Monteferrato Natural Park, immersed in an untouched natural environment. All products are made following the rhythms of nature. The farm's cured meats are the result of processing the meat of the Black Pig, one of Italy's most prized and primitive breeds. A pig of ancient origins, rediscovered. The Shoulder is the result of processing Black Pig meat. The farm is located in a special area with an excellent microclimate, surrounded by woods. It is here that we raise our pigs in a semi-free-range state. They feed on aromatic herbs and acorns. We supplement their diet with fruit and top-quality selected grains. This results in cured meats with unique organoleptic characteristics.
Guanciale from Macchiaiola Maremmana® Black Pig
The result of processing Black Pig meat "MACCHIAIOLA MAREMMANA"® To make Guanciale, the pig's cheek and jowl are used. It contains a lean part made up of muscle, which forms the characteristic veining, and fine fat. Its appearance is reminiscent of flat pancetta, but with less fat content. The breeding of the Macchiaiola Maremmana® Black Pig, raised in a semi-free-range state in perfect harmony with nature, gives this product an even greater delicacy. Due to the intensity of its aromas, the texture of its meat and the high quality of its fat, it is a prized ingredient in the creation of first courses, starting with Amatriciana. With a very distinct aroma and a soft mouthfeel with a pronounced flavour that lingers even after swallowing. It is the key ingredient of traditional dishes: carbonara, gricia and amatriciana! As with all the company's cured meats, the actual weight is indicative, since all products are artisanally portioned and slight variations, in defect or excess, compared to what is stated may occur.
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Guanciale from Macchiaiola Maremmana® Black Pig, an ancient pig breed raised in a semi-free-range state directly in the farm's woods, following a strict set of production standards to ensure safety and quality. The key ingredient of traditional first courses, but not only: just think, by warming a slice of bread and placing a slice of guanciale on top so the fat melts, you'll get an explosion of flavours. The ideal ageing period is about 6 months. [caption id="attachment_18105" align="alignleft" width="363"] in full respect of nature's natural rhythms[/caption] Pack of about 250 g