"Fonti dei Monaci" Goletta (or Guanciale)

"Fonti dei Monaci" Goletta (or Guanciale):

Goletta Stagionata (also known as Guanciale), is obtained from the cheek (‘guancia’ in Italian) and the throat of the pig. It is salted, marinated and seasoned exactly like Pancetta Piacentina, for a duration of at least 3 months.

After the seasoning period, the external part of Goletta will harden and form the "crust", while the internal part will get a very intense flavour.

The taste of Goletta, unlike ‘Lardo’ and ‘Pancetta’, which are made with the fat of the pork belly, is in fact more savoury, seasoned and spicy, and its consistence is harder, more suitable for the preparation of pasta and sauces.

 

GLUTEN FREE

WITHOUT MILK AND / OR DERIVATIVES

NO OGM

WEIGHT: 2 KG CIRCA

OPTIMAL SEASONING: 5 MONTHS.