San Vincenzo

San Vincenzo Sliced Guanciale

Guanciale is an Italian dry-cured meat product made from pork jowl or cheek. It is typically seasoned with salt, pepper, and sometimes other spices, and then left to dry or mature for several weeks. The name "guanciale" comes from the Italian word for "cheek", which is "guancia".

Guanciale is widely used in Italian cuisine, particularly in the central and southern regions, and is a key ingredient in traditional dishes such as Amatriciana and Carbonara. The unique fat content and flavor of guanciale add a rich, savory taste to these dishes. Compared to pancetta, another Italian dry-cured pork product often used in similar recipes, guanciale has a more pronounced pork flavor and a fattier, more tender texture due to the higher fat content of the jowl.

Soft pork cheeks richly flavored with Calabrian chili pepper. Ideal for a wide range of savory preparations. Perfect for stocking in restaurants and delicatessens. Producers of high quality Italian cheeses, meats and pasta, Salumi San Vincenzo was founded in 1977 in the hills of Southern Italy and is renowned for its Calabrian charcuterie.

Producer:

Salumificio San Vincenzo was founded in 1977 in Calabria, on the edge of the Sila National Park and is surrounded by air which, according to recent scientific studies, is among the cleanest in Europe. Our company specializes in the production of typical Calabrian cold cuts that our family of master butchers has been carrying out since 1905. We are talking about a tradition also linked to the use of the famous Calabrian chili pepper used as a characteristic ingredient for our spicy specialties: 'nduja, sausages, spianata and many others. Among our strengths is the selection of the best raw materials: a large part of our production is linked to the use of controlled and certified Calabrian pork. In fact, we produce P.D.O. cold cuts from Calabria (sausages, soppressata, capocollo, pancetta), black pork cold cuts from Calabria and all traditional Calabrian cold cuts. All our cold cuts are free of dyes, gluten and milk derivatives or any kind of allergen, being enriched exclusively with spices and flavors from our land. We have patented other specialties such as caciosalumi and today we produce, in addition to typical Calabrian cheeses, also fresh "Campo Silano" pasta made with Italian durum wheat and pure Sila water. We care about our origins, but we look carefully to the future: we have cutting-edge systems, innovative packaging that meets the needs of the constantly evolving market and we have the most important international certifications (BRC, IFS, ISO22005).