{"id":5024,"date":"2025-12-05T15:19:52","date_gmt":"2025-12-05T14:19:52","guid":{"rendered":"https:\/\/salumeriadimontesansavino.it\/cured-guanciale\/"},"modified":"2026-07-28T16:05:07","modified_gmt":"2026-07-28T14:05:07","slug":"cured-guanciale","status":"publish","type":"page","link":"https:\/\/salumeriadimontesansavino.it\/en\/cured-guanciale\/","title":{"rendered":"Cured Guanciale"},"content":{"rendered":"\t\t
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Cured Guanciale<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Guanciale is a pillar of Tuscan peasant cuisine. It is obtained from Italian pork cheeks, which, after trimming, has its classic triangular shape. It is flavoured with salt, pepper and spices<\/strong>, carefully massaged and then left to age and cure slowly<\/strong>, until it develops an unmistakable aroma and texture. <\/p>

Perfect for sauces and traditional dishes such as amatriciana or to be enjoyed in thin slices on hot bread.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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From Italian pork cheeks<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Traditional triangular shape<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Slow and natural curing<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Full and strong flavour<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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100% Italian meat<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Average nutritional values<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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(per 100 g of product)<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Energy<\/span><\/div>
Fats<\/span><\/div>
of which saturated fatty acids<\/span><\/div>
Carbohydrates<\/span><\/div>
of which sugars<\/span><\/div>
Protein<\/span><\/div>
Salt<\/span><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
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2699 KJ – 645 Kcal<\/strong><\/div>
68 g<\/span><\/strong><\/div>
25 g<\/span><\/strong><\/div>
4 g<\/span><\/strong><\/div>
0 g<\/span><\/strong><\/div>
6 g<\/span><\/strong><\/div>
3,7 g<\/span><\/strong><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tCured capocollo<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tCured loin<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tSoprassata<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tBresaola<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tBresaola di Chianina from \"White Veal of the Central Apennines\" PGI<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tRolled pancetta<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tLard seasoned with herbs<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tTuscan rigatino<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Cured Guanciale Guanciale is a pillar of Tuscan peasant cuisine. It is obtained from Italian pork cheeks, which, after trimming, has its classic triangular shape. It is flavoured with salt, pepper and spices, carefully massaged and then left to age and cure slowly, until it develops an unmistakable aroma and texture. Perfect for sauces and […]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-5024","page","type-page","status-publish","hentry"],"yoast_head":"\nCured Guanciale - Monte San Savino<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/salumeriadimontesansavino.it\/en\/cured-guanciale\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cured Guanciale - Monte San Savino\" \/>\n<meta property=\"og:description\" content=\"Cured Guanciale Guanciale is a pillar of Tuscan peasant cuisine. It is obtained from Italian pork cheeks, which, after trimming, has its classic triangular shape. 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