The head, or guanciale, is a cut of meat obtained from the external part of the head of the bovine.
It is one of the characteristic foods of Piedmontese boiled meat, but it is also the protagonist of many succulent preparations: the Milanese head, fried with onions and carrots; the Savoyard head, served with tuna, anchovies, peppers and gherkins; the head in sauce, accompanied with tartar sauce, green sauce or spicy sauce; the head in a salad, cut into cubes once boiled and seasoned with oil, salt, pepper and parsley.
All Casa Serra cuts of meat come exclusively from their non-intensive pasture farming, which enhances the taste, tenderness and nutritional properties of the meat, rich in Omega 3, fat-soluble vitamins and unsaturated fats. This type of breeding also reduces the risk of animals getting sick and needing medicines, especially antibiotics. Cattle graze in the open air in vast spaces, completing a feeding grass fed with natural supplements.
The Piedmontese breed was born from the cross between the Pakistani zebu, which arrived about 30,000 years ago in today's Piedmont, and the pre-existing cattle breed. It is widespread in almost the entire region, but mainly in the Asti area, and is characterized by a muscular hypertrophy of the thigh called fassone. Its meat is tender and lean.
Guanciale - Piedmontese
by Serra house€12,60
Head of Piedmontese beef
Gourmet selection
750 g
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