Guanciale is cured unsmoked Italian pig jowls or cheeks. The word Guanciale comes from the Italian word guancia, meaning "cheek". A specialty from the Umbria region of Central Italy, Guanciale is a traditional ingredient in such dishes as pasta all'amatriciana and spaghetti alla carbonara. Guanciale is Italian pork bacon that is prepared by rubbing the meat with salt and curing it for one month. Guanciale is then seasoned with pepper and spices such as thyme, fennel, coriander and rosemary.
Pancetta Norcia - Peppered (Whole)
Bacon and pancetta are both made from pork bellies; the difference between them lies in how they’re prepared and cured. To make bacon, pork belly sides are brined and then smoked (Here's a DIY bacon from Bruce Aidells, if you'd like to try this). Pancetta, the Italian version of bacon, is made by seasoning a pork belly side with salt and lots of pepper, curling it into a tight roll, and wrapping it in a casing to hold the shape. It’s cured, but it isn’t smoked. Most people should have ready access to bacon in its various forms—thin-or thick-sliced, slab (unsliced)—but traditional Italian Pancetta can be harder to find. Dolceterra selected a wonderful Bacon in Central Italy (Norcia, Umbria) truly unrivalled.
Traditional Coppa Salami
Traditional Coppa Salami is a high-quality Coppa with a delicate and inviting aroma. It is made from the neck muscles of a pig to provide an irresistible aroma and great bite. Traditional Coppa Salami is a masterpiece toasty pig muscle salted with salt, pepper and spices including cloves, cinnamon and nutmeg.
The meat is uniformly red and speckled with white fat between the muscle fibers. The scent is intense and distinctive, while the taste is also sweet and delicate. It should be sliced thinly before serving. Traditional Coppa Salami is sure to tickle your palate as you can combine it with any wine you love for a more refreshing taste.
Looking for the best sausage? This long traditional Soppressata pork sausage will surely delight your taste buds.
Traditional Soppressata sausage is a premium quality Italian sausage with a hit not only among kids but also grownups. The selected ingredients used guarantees quality and freshness in every bite. Its texture, appearance, succulence and taste make it a class apart from the rest.
This sausage is hearty, tender, fully cooked pork sausage. It is made using pork meat with a traditional coarsely minced mixture and scented with garlic. For an easy appetizer, just slice it thin, roll it up and then pop in a toothpick. It is perfect for breakfast, lunch and dinner.
Tuscany Ham 'Sgambato Pepatello'
Fresh leg of pork seasoned with salt, spices and seasoned for a long time ...
The typical recipe for a natural product from the intense taste reminiscent of ancient flavours.