Il guanciale stagionato CLAI è fatto come va fatto: solo con carni provenienti dai nostri allevamenti, lavorate all’interno di una filiera controllata e 100% italiana. Si tratta di un guanciale lavorato con cura e stagionato lentamente per almeno 3 mesi, per ottenere un prodotto più scioglievole, profumato e gustoso.
Disponibile in due versioni: guanciale intero o trancio di guanciale sottovuoto, è perfetto per chi cerca un guanciale italiano di alta qualità da utilizzare nelle ricette tradizionali come ad esempio la carbonara o da gustare in purezza, magari sciolto su del pane caldo.
Acquistalo subito sul nostro shop online con vendita diretta e spedizione refrigerata.
Guanciale Stagionato whole
Dal sapore unico e dal profumo intenso e inebriante, il "Guanciale" Clai è senza conservanti e dedicato a chi ama la secolare tradizione di questo prodotto che viene esaltata dalla carne 100% italiana della Filiera Clai e da una lunga, lenta e delicata stagionatura, circa 3 mesi. L’aglio rosso in polpa è frullato al momento, così come il pepe nero, macinato proprio quando viene disposto a mano sul guanciale assieme alle spezie ed alle piante aromatiche. Può essere lo splendido protagonista per celebri piatti quali “Carbonara” ed “Amatriciana”, e prezioso ingrediente per insaporire e personalizzare ogni piatto. Senza glutine. Senza conservanti. Filiera Controllata CLAI: carne 100% italiana controllata da allevamento a prodotto finito.
Why choose CLAI pillows?
CLAI guanciale is made within our integrated supply chain, which allows us to guarantee the same high quality throughout the entire process: from the selection of 100% Italian CLAI-sourced meats to the final processing, which takes place in our cured meat factory in Sasso Morelli, Imola.
Each CLAI seasoned guanciale is hand-trimmed and prepared individually.
The cured pork cheek is made in tanks with just a few natural ingredients: Sardinian sea salt, red garlic, bay leaves, and cloves. We don't use chemical preservatives or flavorings, because in the case of CLAI guanciale, they're unnecessary.
After a week, the guanciale is hand-massaged with freshly ground black peppercorns, then hung for a long and delicate curing period of at least 90 days. This method gives the product a more tender texture, intense aroma, and greater digestibility.
Main features
- CLAI controlled supply chain: from field to table.
- 100% Italian meat
- Hand-worked pork cheek
- No preservatives or artificial flavors
- Two versions: Whole cheek or vacuum-packed cheek slice
- Slow maturation for at least 3 months
- Ideal for carbonara, amatriciana, rustic appetizers and platters
How to store bacon
Store cured guanciale in the refrigerator or in a cool, dry place. Once opened, wrap it in plastic wrap to preserve its properties. It's easy to slice or dice for cooking.
If you want and have the possibility, cut it into smaller slices and vacuum-pack the part you intend to use.
How to use CLAI guanciale in the kitchen
CLAI guanciale is perfect for preparing carbonara or amatriciana according to Roman tradition.
It's also ideal for rustic pizzas, stuffed focaccias, gourmet sandwiches, or appetizers. Thanks to its long maturation, it releases intense aromas and well-balanced flavors.
Our dear friend, Chef Max Mariola, knows something about it, having created numerous recipes with guanciale such as Pasta, broccoli and guanciale CLAI
Frequently asked questions about the CLAI pillow
Like all raw cured meats, it's not recommended during pregnancy unless cooked at high temperatures. For example, you can enjoy it with a carbonara pasta dish.
CLAI guanciale is sold individually on our official shop, but the price per kg is clearly indicated on each product sheet.
In addition to the physical stores scattered around Emilia Romagna, the famous CLAI Farmer's Butchers, the CLAI Whole Guanciale and the CLAI Slice of Guanciale are available for sale online on our website, with refrigerated shipping throughout Italy.
See the individual product sheets to find out the updated price of the pillow.
You can dice it and slowly brown it in a pan without adding oil: it naturally releases its fat. It's perfect for traditional recipes like carbonara and amatriciana, or to enhance side dishes, focaccias, and sauces. Discover some of the recipes created by chef Max Mariola with CLAI guanciale.
CLAI cured guanciale can be stored in the refrigerator, wrapped in breathable food paper or a cotton cloth. If purchased vacuum-packed, it can be stored for longer.
Choose a cured guanciale from a controlled supply chain, like the CLAI one, and choose a few simple, natural ingredients for guanciale made as it should be made.
Our whole guanciale is ideal for those who want to slice it as desired, while the guanciale fillet is practical and ready to use immediately.
The maturation period of at least 3 months and the absence of preservatives guarantee an authentic, high-quality product.
