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a historic producer using century-old artisanal methods
I Contadini caper leaves come from the same caper plants that were recognized a full first place by the Gambero Rosso Guide in 2020
It is then roasted inside an oven for seven hours at 90 °C (194 °F)
making them one of the most valuable ingredients in Italian cuisine
Guanciale Iberico Size:3lb (1.4kg) For best resultsGuanciale Iberico Guanciale Ibrico, also known as "papada ibrica de bellota," is a premium cured meat crafted from the jowl of Iberian pigs, a breed renowned for its ability to store fat both under its skin and within its muscle fibers. This luxurious cut comes from pigs exclusively fed on acorns during two montanera seasons, contributing to its distinctively rich and nutty flavor. Characterized by its firm and compact texture, Guanciale Ibrico
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