Typical of the Marche, Guanciale is made from the cheek and part of the neck of the swine that once hand trimmed is tossed with salt, pepper and spices. After this "massage" the gaunciale is put to dry in special rooms and can finally start the seasoning that can last up to two months. Over the centuries, the Guancial has earned a prestigious position among gourmets, thanks to its texture and ability to keep firm while cooking.
Azienda Agricola e Laboratorio Country Pig di Bastianelli Mauro. Via S. Zenone - Alteta di Montegiorgio (AP). The company Country Pig from Alteta Montegiorgio has a long history of dedication to work and traditions. In 1955, Serafino Bastianelli and Annunziata Salvatelli opened a mill to sell animal feeds. Subsequently, with the help of Giuseppe Salvatelli, a famous butcher of Alteta, Country Pig started its first 250 pigs livestock reared by traditional systems and fed by noble grains. Fifty years later, Country Pig continues to produce excellent cured meats with old techniques, attentive and selective, whose unique purpose is to savor the oldest tradition of cured meats of Fermo.
General Information: Cured meats are excellent au natural, simply accompanied by bread or paired with cheeses, or they can be used for stuffing pizza or seasoning tasty pasta and meat dishes. How to eat: If you decide to eat your cured meat au natural: cut the cured meat into slices, not too thin to prevent the slice break, and enjoy it on fresh bread. To use your cured meat as seasoning: finely cut, using special knives or slicer, making cubes or strips and cook according to the recipe. General Information: Cured meats are excellent au natural, simply accompanied by bread or paired with cheeses. How to eat: Cut the sausage as the recipe indicates, not too thin to prevent the slice break, and enjoy it on fresh bread. You will receive the cured meats of Tasting Marche vacuum-packed, once opened store in the fridge.