Salumi

Tuscan guanciale slice, 200 g

It's not bacon, and it's not a substitute

The triangular piece of guanciale vacuum-packed, with the pepper crust on the edge
  • Colorguanciale
  • Pack sizeAbout 200 g

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Slow-cooked in our own kitchen, or chosen at the stall by La famiglia Fiaschi, in Campi Bisenzio.

In short

Guanciale is pork jowl, salted, peppered, and slowly cured. It's not pancetta and cannot be substituted with pancetta: its fat is firmer, melts more slowly, and remains crispy where pancetta would go limp.

Each slice weighs about 200 grams, enough for four carbonaras. Cut it into half-centimeter-thick strips and place it in a cold pan, without oil: it already has all the fat it needs.

In the kitchen

How long it takes, and what goes on top.

Goes well with Carbonara, amatriciana, gricia. Soups, main courses, and rustic side dishes.

The kitchen

What is inside, and how it is made.

Ingredients
Pork, salt, natural flavorings, spices, pepper, dextrose, antioxidant: E301, preservatives: E250, E252.
Origin
Selected by Sapori della Rocca from third-party producers. Not self-produced.
Packaging
Portion in vacuum pack, about 200g.

The semolina

Gluten free declared by the company
Production third-party, selected by the company

On the same stall

Two ways to look: the same line, or the same color.

The kitchen

Sapori della Rocca

A family delicatessen in Campi Bisenzio, on the edge of Firenze, with roots going back to the late nineteenth century and to the shop where they sold food, poured wine and cooked. The Ricette di Famiglia line — pasta sauces, ragù, condiments and soups — comes from the family's home recipes, brought back into the kitchen and reworked in a modern key. Tuscan cured meats and cheeses are not made here: they are chosen one by one, and that is the trade it all started from. Every week the family is in eight squares between Firenze and Prato, with two traveling vans.

Step inside Sapori della Rocca

Ricette di Famiglia cooked in our own kitchen · cured meats and cheeses chosen one by one · Campi Bisenzio, roots from the late nineteenth century · province of FI

The whole stall

Every color is an ingredient declared on the label.

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All the creations Sapori della Rocca