The Company Il Poggiolino It is located in a special area at about 360 meters above sea level, in the middle of nature, this is where the Black Macchiaiola Maremmana® pork cheek
We are a special area, a hilly area of the Protected Area of the Monteferrato Natural Park, immersed in nature in an uncontaminated environment. All products are made following the rhythms of nature.
The farm's cured meats are the result of the processing of meat from Black Pig .One of the most precious and primitive breeds of Italy. A rediscovered pig of ancient origins. The Spalla is the result of the processing of Black Pig meat. The company is located in a special area characterized by an excellent microclimate and surrounded by woods. And it is here that we raise our pigs in a semi-wild state. They feed on aromatic herbs and acorns. We contribute to their diet with fruit and excellent selected cereals. In this way we obtain cured meats with unique organoleptic characteristics.
Black Macchiaiola Maremmana® pork cheek
Fruit of the processing of Black Pig Meat “MACCHIAIOLA MAREMMANA”® To make Guanciale, the pig's cheek and throat are used. It contains a lean part made up of muscles, which form the characteristic veins, and fine fat.
The appearance is reminiscent of stretched bacon but has less fat.
The breeding of the Maremma Macchiaiola Black Pig® raised in semi-wild conditions in perfect harmony with nature gives this product an even greater delicacy.
for theintensity of the perfumes, the consistency of its meat and the high quality of its fat make it a delicious ingredient in the creation of first courses starting with Amatriciana.
With a very strong and in soft mouth with a strong flavour highlighted which remains even after swallowing. It is the main ingredient of traditional dishes: carbonara, gricia and amatriciana!
The actual weight, like all the company's cured meats, is indicative since all the products are handcrafted in portions, so there may be slight fluctuations in excess or in excess of what is indicated.
