Our Guanciale al pepe stagionato

The pepper seasoned guanciale, also called gola or goletta, it's one of the most exquisite part of the pork. Its usage can be found in diferent culinary areas and ita adapts to many different dishes. It's manually massaged by our master butchers as traddition dictates, using a seasoning with Cervia sweet salt, natural flavors, spices and a lot of pepper. Its curing is done in a humid and airy environment allowing it to easily absorbs all of the aromatic fragraances.

How we realize
  • Long aging
  • Expertly flavored
  • Delicious taste
Cervia Sweet Salt

Immersed within the regional park of the Po Delta, the Cervia salt pan is an area dedicated to environmental protection and enhancement, currently active in the production of sea salt. It is the northernmost site in our country, with a history dating back to Roman times when they began harvesting salt and accumulating it in acervus, pyramid-shaped mounds. Hence the name of the locality, Cervia.

Cervia salt is integral sea salt, as its origin is the seawater, which is brought into the salt pan through the inlet canal. It is then evaporated and concentrated until it reaches the actual salt production. Integral because, once harvested, it is exclusively washed with water of high saline concentration.

Nutritional Values
Average values for 100g of product
Energy 3001 kJ / 729 kcal
Fats 77,8
Of which saturated 28,7
Carbohydrates 0,5
Of which sugars 0,0
Proteins 6,7
Salt 3,7

The values are to be understood calculated on the basis of a daily production batch.
Any fluctuations depend on the natural characteristics of the product.
The nutritional declaration refers to the requirements of EU Reg. 1169/2011.

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