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Average weight: approximately 300/350g, vacuum-packed
Among the traditional Sardinian cured meats there is Guanciale, a product obtained from the cheek of a not too adult pig, a cut of meat with lean veins and a component of fine, pure white fat.
The traditional processing takes place in three very distinct phases and on which there are secrets handed down for generations.
Specific techniques such as salting, peppering and pressing are the winning weapons for bringing a unique and special product to the table.
The intense and tasty flavor and the meaty consistency of the meat are an invitation to be surprised by a cured meat that contains the precious history of a territory.
Perfect served on a platter accompanied by cheeses or as a tasty ingredient to season pasta first courses, soups or second courses, this exquisite traditional Sardinian bacon,
it is undoubtedly a culinary heritage that enchants young and old lovers of good food.
Producer: Salumificio Campidanese Su Sartizzu
Lactose-free product.
Sardinian cured meats: Peppered pure pork cheek
POWER:625.68 kcal / 2615.34 kJ
TOTAL FATS: 69.6% of which saturated: 25.4%
CARBOHYDRATES:0%
PROTEINS: 6,4%
SALT: 3.2 gALLERGENS: PEPPER
Bucatini, cheese, pepper and guanciale.
Preparation of bucatini cacio, pepe e guanciale
Cut and strip the guanciale.
Lightly oil a frying pan and fry the bacon pieces. They must become golden and crunchy. Turn off the flame and let it cool.
In the container of a hand blender, add the pecorino cheese, a pinch of pepper and a drizzle of olive oil and set aside.
Cook the pasta in boiling salted water.
Drain it al dente. Keep the cooking water aside. It will be used in the following phases.
Mix the pasta with the guanciale, without turning on the stove.
Add about 100 ml of pasta cooking water into the hand blender container (where you previously added the cheese, pepper and oil) and blend everything together. If the cream is too thick, add more cooking water, a little at a time, until the desired consistency is reached.
Pour the cream obtained on the pasta, mix and serve.
Sprinkle more pepper on each portion and serve immediately.
Your bucatini cacio, pepe e guanciale are ready. All you have to do is taste this delicacy!
