Cold cuts - Pork
Guanciale with black pepper
Codice prodotto: 002081
Cheek lard with rind, it is totally covered with the salt for 40 days; it is washed and immediately rolled up in a lot of milled black pepper. The maturing lasts 60/70 days.
Related products
Pork
Speck Trentino la Noce selection
It is prepared with the best end of the thigh with the classic pear shape; after the pickle it is smoked with wood of beech and spices. It is matured for 2/3 months (at least).
Pork
Smoked fillet Riserva
Pork fillet, after the salting and the smoking, the maturing lasts 30 days.
Why buy from Tipico It?
Quality
All our products are made with 100% Italian raw materials of true excellence
Respect and tradition
The goodness of our products comes from the respect for original recipes and ancient preparations handed down over the centuries.
Savings
By putting the customer and producer in direct contact, we guarantee a direct relationship between producer and consumer.
Attention to the customer
Every day we are at your disposal for any kind of information through live chat, email and telephone.