Guanciale (or Gola) is obtained from the cut between the shoulder and the lower part of the head; it is salted and seasoned with powdered white pepper, thereafter dried and aged for at least 6 months. Just like Pancetta, it is another fat part of the pig, ideal once sliced on a slice of bread freshly baked.
Ingredients: pork meat, salt, dextrose, spices and natural flavourings. Antioxidant: sodium L-ascorbate Preservatives: potassium nitrate
NOTES: GLUTEN FREE – LACTOSE FREE
Nutritional value:
Energy value ki 2419 – kcal 578
Fats 60 g of which saturated fat acids 29 g
Carbohydrates 0 g of which sugar 0 g
Proteins 12 g Salt 3 g
Minimum aging period 3 months
Approximate weight of the finished product 1.7 kg
Chemical physical features Aw <0,92 and 5<pH<6,90
Microbiological profile:
Total aerobic count <1, 0x105 ufc/g
Enterobacteriaceae: <1,0x103 ufc/g
Escherichia coli: <1,0x102 ufc/g
Salmonella: absent in 25g
Listeria monocytogenes: absent in 25g
Chemical analysis
Moisture: 30÷40%
Ashes: 3÷6%
Proteins: 15÷25%
Lipids: 45÷55%
Packaging
Whole: loose in boxes
Half: vacuum-sealed
Cuts: vacuum-sealed
Shelf-life
Loose (approximate period): 8 months
Vacuum-sealed: 6 months
Tag Present if vacuum-sealed
Seal Present if loose
Storage conditions
Store at T< 7°C (Vacuum-sealed)
Store at T< 20°C (Loose)
How to use Ready for use
Whole aged Guanciale can be stored for over 6 months in a cool and dry area.
Once cut it can be stored in the fridge for some weeks wrapped in a rag, we suggest covering the cut surface with a clear wrap. Slices must be stored in the fridge and eaten same-day.
