GUANCIALE FROM LESSINIA

The Guanciale produced in Lessinia is a delicate cured meat that brings the strong flavors of Southern Italy, while being rooted in the culinary tradition of Northern Italy. This product is made from the neck and cheek of the pig, which are salted, aged, abundantly peppered, and lightly smoked. The result is a salami that combines sweetness and depth in a unique and unmistakable flavor.

Ingredients
Pork meat (Origin: IT)
Salt
Dextrose
Spices
Natural aromas
Garlic
Smoking aroma
Preservatives: E252, E250
Antioxidants: E301, E300

Characteristics of Guanciale from Lessinia
Origin: Lessinia, Italy.
Cut: Pork neck and cheek.
Process: Salting, aging, abundant peppering, and light smoking.
Flavor: Sweet and full-bodied, with a unique taste.

Uses in the Kitchen
Guanciale from Lessinia is versatile and can be used in many traditional and innovative recipes:

• Pasta: Perfect for dishes like carbonara, amatriciana, and gricia.
• Appetizers: Served in thin slices with toasted bread or focaccia.
• Main Courses: Excellent for enriching stews and roasts.
• Pizzas: Ideal as a topping for white or red pizzas, for a decisive and melting flavor.

Pairings

• Wine: Pairs well with full-bodied and structured red wines like Valpolicella Ripasso or Amarone della Valpolicella.
• Cheese: Complements the taste of aged cheeses like Pecorino or Parmigiano Reggiano.

Guanciale from Lessinia is an excellent example of how Italian culinary tradition combines diverse flavors, creating products that respect the local territory and gastronomic history.