Guanciale
Ferrati
500g
Guanciale
Ferrati
500g
From the pig’s cheek is obtained this meat crossed by veins of fine fat. It has a hard texture and a characteristic taste. The guanciale del Ferrati is seasoned with garlic, salted and peppered and then left to mature. Very good both to eat it sliced, and as an ingredient for an inimitable Roman carbonara! With this guanciale you do not need to be a great chef to create an extraordinary dish, just a few tricks: cut it into strips and brown it in the pan by itself, so that you cook it in its fat. Finally, add the guanciale to the freshly cooked pasta and add, over a low heat, egg yolks, pecorino cheese and parmesan previously beaten together. Toss vigorously and adjust the cheese at will. A carbonara made to perfection.
€10.00
VAT incl. + shipping costs
2 in stock
Pig
Tuscany
€10.00
VAT incl. + shipping costs
2 in stock
Pig
Tuscany
Pig
Tuscany
Scheda tecnica prodotto non disponibile.
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Ferrati
Ferrati
The Ferrati Butcher’s Shop is a story of passion and tradition since 1953, when Raffaello and Leopoldo Ferrati opened a shop in Reggello, in the province of Florence. Then it was passed on to the sons of Raffaello, Attilio and Fabio. The butcher shop Ferrati is now in the hands of the grandchildren Alessandro and Mattia, also helped by the father Fabio, happy guardians of a family tradition and of an art that allows their meat to be appreciated over time.
In addition to the excellent quality meat, their work stands out above all for the sausages, strictly produced by them. Mattia and Alessandro still follow the method and secrets of their grandfather. This makes the Ferrati products of a really superior level with a unique and inimitable taste that makes even the most difficult palates fall in love.
Ferrati
The Ferrati method
The processing of pork takes place directly in the laboratory of the Ferrati butcher, using only coarse salt, a pinch of garlic and pepper.
The aging process then continues naturally in the butcher shop.
Ferrati
The Ferrati method
The processing of pork takes place directly in the laboratory of the Ferrati butcher, using only coarse salt, a pinch of garlic and pepper.
The aging process then continues naturally in the butcher shop.
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