Guanciale dei Castelli

The Salumificio dei Castelli boasts four generations in the world of norcineria (pork butchery), we are in Montecchio Maggiore, at the foot of the Castelli from which it takes its name, here is where the Guanciale dei Castelli is born

Guanciale dei Castelli

The salumificio is located in the heart of the Province of Vicenza, here it carries on the traditional Venetian norcineria, particularly that of Vicenza. We are in the homeland of Soprèssa, which since 2003 has obtained the Protected Designation of Origin, the first among Venetian cured meats to achieve this recognition. To make its cured products, the salumificio uses fresh meat from heavy Italian pigs or prized beef cuts: carefully selected and hand-worked with a knife, guaranteeing a high level of quality control. All cuts of pork are used, including the finest ones, to obtain a product of true excellence, sweet and flavoured with garlic. Guanciale is a traditional cured meat with versions found in every region of Italy. A slow resting and maturing time in our premises, where the optimal microclimate is recreated to achieve the best results. We carry out expert salting and spicing. It is then left to mature for a long time to obtain a product with a bold flavour. Our guanciale has a soft texture and a pleasant delicate flavour, in line with the taste of our territory. For our cured meats we use only the best fresh cuts of selected meat, without the use of additives.

The Guanciale dei Castelli is available in a vacuum-packed format of approximately 1.2 kg. All the cured meats from Salumeria dei Castelli are listed in the A.I.C. handbook (Associazione Italiana Celiachia â Italian Coeliac Association).