WHAT IS GUANCIALE IBÉRICO DE BELLOTA? Our papada ibérica de bellota, also known as Guanciale in Italian, is a cured meat product prepared from pork jowl. In both Spanish and Italian, the name derives from the words “papada” or “guancia” which translates to cheek. The cut is characterised by being a product of firm and compact consistency and shades that vary between pinkish white and yellowish white with red and bright meat. It is a soft texture piece, but of great intensity in taste and smell. Guanciale Iberico is a piece made up of the subcutaneous tissue obtained from the regions of the neck and lower neck muscles. It consists of skin, marbled tissue and muscular tissue from adult pigs only fed with acorn during two montanera seasons. The jowl is rubbed only with sea salt and is naturally cured for more than 8 months. Ibérico charcuterie can only come from black pigs of the Iberian breed. This legendary and select race has many qualities, including a great capacity to accumulate fat under its skin and between the muscular fibres. The fat is what produces the typical white streaks that make its hams so special and bring the legendary flavour. The presence of this fat, when used to create chorizo adds a special dimension to the flavour – something that must be tried! The acorn-fed richness runs through the sausage, creating that classic rich nutty flavour that you can only get from the Dehesas of Spain. The sausages are also hand filled to ensure that this wonderful tradition of producing Lomo Ibérico is kept alive. HOW TO SERVE GUANCIALE IBÉRICO DE BELLOTA? This is a very versatile piece of charcuterie with extremely soft texture, which is very tasty, and its taste lingers in the mouth. Slice your Guanciale Ibérico as thinly as possible and serve with excellent bread and wine. Upon cooking, the fat typically melts away, giving great depth of flavour to the dishes and sauces it is used in. For maximum taste, it is recommended to consume the Arturo Sanchez Guanciale at room temperature, between 20 and 25°C. HOW TO STORE GUANCIALE IBÉRICO DE BELLOTA? Our Guanciale Ibérico comes in a whole piece vacuum-packed. Keep refrigerated between 0 and 6ºC. Keep in the refrigerator for up to 12 months unopened. Once opened, wrap tightly when stored and use within 1 month.
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