Guanciale o Buccularu di Suino Nero dei Nebrodi
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Guanciale o Buccularu di Suino Nero dei Nebrodi

Cheek or "Buccularu" from the black pig, its name derived from the dialect word "buccularu" meaning check of the pig.

€12.65 (tax incl.) (€23.00 Kg) €11.50 (tax excl.)
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in this language

Guanciale, also known as seasoned gota, is obtained from the cheek (gota, in Tuscan) and from the throat of the pig (Buccularu in Sicilian); it is salted and cured like bacon, then aged for two months; for the tanning, aromas such as red pepper and wild fennel are used, it is similar in appearance to bacon, even if it has less fat; it can be eaten plain, thinly sliced or just warmed up and then placed on slices of bland bread; but its most famous use is certainly to end up in sauces, especially all'amatriciana and carbonara.

INGREDIENTS: Black pork meat, salt, black or red pepper, wild fennel. Preservative E252

Appearance: Piece of meat from the pig's cheek, pear shaped with a rind on the lower surface.

Consistency: Appearance when cut: White with evidence of lean pink meat.

Weight: Varies from 1.2 to 2.4 Kg

Taste: The taste is savoury but not salty and has a very fragrant aftertaste

Aroma: Intense and spicy

The Nebrodi Black Pig

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