Guanciale di Norcia View larger

Guanciale di Norcia

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From the cheek of the pig, hence the name, you can get a very good salami to be eaten as a condiment or in pasta carbonara. The ancient recipe of Norcia has several processing steps, including the brining. As seasonings can be used pepper or chilli. The aging, which begins in cellar with fireplace, lasts 60 days.

19,00 € tax incl.

Data sheet

Weight 1 kg
Packaging Vacuum

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