Organic Free Range Calabrian Guanciale
Weight: 350g (approx.)
We are excited to introduce you to our new range of very special organic, free range cured meats! Our artisan products are hand made with meat from black pigs ethically reared in the wild in Calabria, southern Italy.
Calabrian black pork is renowned in Italy because it contains higher levels of monounsaturated and polyunsaturated fatty acids of the omega-3, omega-6 and omega-9 series. The presence of healthy fats (68 percent as opposed to 30-40 percent in other types of salami), means that Calabrian black cold cuts are much better for cholesterol levels than normal salami and said to be as good for you as tuna or salmon!
Guanciale is cured pork cheek or jowl. It's traditionally cooked and used in classic Roman pasta dishes, like spaghetti all carbonara and bucatini all'amatriciana. Because it's largely fat, guanciale has a more seductive pork flavour and delicate texture than cured meat that comes from the belly (like pancetta, which is a common substitute, although the flavour isn't the same).
Guanciale is traditionally cut into small pieces and melted it down in a saucepan with no additional oil. The fat is used to fry further ingredients which become infused with the incredible aroma and taste. You only need a small amount of guanciale to make a big impact on your dish.
This is 100 percent natural product containing no gluten, lactose, preservatives, antioxidants, additives or dyes.
Keep refrigerated (below 10 degrees)
Calabrian Black pork, Calabrian chilli pepper, salt.
Azienda Agricola Romano
Since 2009 the Romano family has been breeding Calabrian Black Pigs which roam freely and peacefully in the wild, 1,100m above sea level in the Sila Mountains overlooking the Ionian Sea.
The territory (wooded landscapes and small pastures) provides optimal conditions and the ideal habitat for this native breed of pig. The Calabrian Black grows very slowly and reproduces in complete harmony with nature, and is therefore not very profitable for intensive breeding. It was brought back from extinction by passionate small scale farmers like Angelo and the Consortium of the ‘Suino Nero di Calabria’.
Nicola Romano's 100 pigs have the perfect characteristics for the production of high quality salami. They are bred with great care and plenty of attention to animal welfare. They are robust and enjoy the temperate climate and plenty of sunshine outdoors year round. They have a healthy diet, feeding only on natural products found in the wild, including acorns, chestnuts, vegetables, olives, herbs and cereals. As a consequence the sausages and hams produced have an intense natural sweet flavour and the meat is so tender it melts in the mouth.