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Lard from the Pig's Cheek (Guanciale)

Lard from the Pig's Cheek (Guanciale)
Lard from the Pig's Cheek (Guanciale)

Production features: The pig's cheek is first of all isolated, and then squared off. It is left standing for 24 hours at a low temperature, and then it is sprinkled with salt, wine, and aromas.

  • Territory: Pollino National Park
  • Shape: irregularly squeezed
  • Size/Weight: 0.900-3.500 kilos, length up to 35-40 cm, thickness 3-5 cm
  • Consistency: compact
  • Preparation period: all year round
Further information

The Producers
  Agriturismo Arcomano
Agricultural Holdings - Chiaromonte (PZ)
  Sapori di Castelluccio
Others - Castelluccio Inferiore (PZ)
  Coop. Agricola La Ginestra
Agricultural Holdings - Viggianello (PZ)
  Agrocarne Sud
Agricultural Holdings - Latronico (PZ)
  Salumificio del Colle
Others - Mormanno (CS)

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