Arturo Sánchez Guanciale Ibérico de Bellota is a cured meat product prepared from pork jowl. It is a piece made up of the subcutaneous tissue obtained from the regions of the neck and lower neck muscles. The jowl is rubbed only with sea salt and is naturally cured for more than 8 months. This product can only come from black pigs of the Iberian breed, which has a great capacity to accumulate fat. 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.
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