Guanciale Champion Product 2013 100g
Guanciale (we call it Uncle Charlie in the smokehouse) is the cheek of the pig which has been cured, fermented and air-dried in a similar way to pancetta. Guanciale has more fat than pancetta, but as a result has a huge depth of flavour.
Guanciale (we call it Uncle Charlie in the smokehouse) is the cheek of the pig which has been cured, fermented and air-dried in a similar way to pancetta. Guanciale has more fat than pancetta, but as a result has a huge depth of flavour. The fat is transformed by the curing and fermenting process and becomes silky and unctious. It is used in Italy to make the classic dishes; pasta all'amatriciana and spaghetti alla carbonara and can be used as an alternative to pancetta in any recipe. Try it on a home-made pizza with dolcelatte cheese for something really special!
'Gold Award' - Taste of the West 2013
'Best Cured Meat' -Taste of the West 2013
'CHAMPION PRODUCT' -Taste of the West 2013
The judge for the Taste of the West Champion Product 2013 was Mitch Tonks, Devon's award-winning chef, food writer and restaurateur, who said "It's not often you come across products as good as those from Capreolus Fine Foods. Curing meat is an art and success depends on the finest raw ingredients, technique, and the guidance of a producer with impeccable good taste all the way through production. I think that Capreolus are the finest charcuterie producers in the UK right now and produce a truly wonderful artisan product. Their guanciale is by far the best thing I've tasted this year."
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