Guanciale – Schweinebacke mit Pfeffer - Speck ca. 70% Fettanteil (ca. 1,3 kg; vakuumiert), Montalcino Salumi import 30 g extra virgin olive

30 g extra virgin olive oil

Dieses außergewöhnliche Experiment wurde eingeleitet von dem Önologen Peter Schilling

Now an absolute rarity

Am Gaumen findet sich eine feine Süße

Truffle cream with white truffles

Guanciale – Schweinebacke mit Pfeffer - Speck ca. 70% Fettanteil (ca. 1,3 kg; vakuumiert), Montalcino Salumi import 30 g extra virgin oliveUnlike the much better known pancetta, the meat here comes from the neck. Whether as strips or cubes, it is the secret behind many Italian dishes. Thanks to a higher fat content, it is even more flavorful; guanciale is the heart of a true carbonara. There, cut into slightly larger cubes after removing the skin, nicely fried and rendered in the pan, together with Pecorino, it is the star of the dish. But it can also be used for other dishes like