Ultimate transport date: Aug 1
Guanciale
Suino Rosa
ca. 700-800 g
€ 35,-
Guanciale as inspiration
The lack of great guanciale (pork jowl or cheek) in the Netherlands is one of the sources of inspiration for the creation of Mezzogiorno. The difference between a spaghetti carbonara with guanciale instead of bacon is huge. The difference between a spaghetti carbonara with great guanciale instead of standard guanciale is at least as big.
The cheek of the pig
This guanciale is made from pink pigs. These pigs are carefully selected by the Caroli's from a number of local farmers. When the pigs are three years old, they are slaughtered and made into different types of meat products in the salumificio (charcuterie producer) run by Francesco. After the pig has been slaughtered, it is divided into several pieces of meat. The cheek of the pig is used for guanciale.
Sea salt, oak and almond
Guanciale is first salted and then marinated in cooked wine and black pepper. Then, the guanciale is hung in a smoking room for two days where it is smoked with oak bark and almond peel. Finally, the guanciale is dried for four to five months. Everything is artisanal and done by hand. Not a single part of the process is automated because, as Francesco proudly explains, he wants to be on top of every part of the process. Quantity is not important here, only quality counts. This philosophy means that the Carolis have become part of the Slow Food movement that is getting more and more attention in Italy.
The perfect Carbonara
With this guanciale you can make your next spaghetti carbonara in a way that would make many Italians lick their fingers. Because, as said, one guanciale is not the other, and thanks to the inexhaustible passion for quality of the Caroli family, we can now enjoy this fantastic piece of craftsmanship.
Want to stay updated about our products and stories?
Get a 5% discount on your first order!