Natural Pork Guanciale S.V. 1.2 kg MV

What it is

This natural pork guanciale is a 1.2 kg piece of cured pork cheek for professional Italian cooking. The current product reference keeps the S.V. and MV markings shown in the catalogue.

Product and format

The 1.2 kg piece is suited to kitchens that slice or dice guanciale during mise en place. It gives the team a clear working format for recipes, antipasti and regular pasta service without adding a carton quantity that is not documented.

Organoleptic profile

Guanciale brings a rich fatty texture, a savoury pork character and an intense aroma that develops as it cooks. Its fat helps build the base of classic pasta dishes, while the meat gives a firm, substantial bite.

Professional uses and quantities

For carbonara or amatriciana, start with about 25 to 40 g per plated portion and adjust to the recipe and the desired richness. Cut into lardons or slices, render gently and use the fat to carry the seasoning.

Errors to avoid

Do not cook the guanciale over excessive heat or burn the rendered fat. Taste before adding salt, avoid masking its character with too many strong ingredients and keep the pieces consistent for even cooking.

Storage and handling

Keep refrigerated according to the product label. Use clean knives and boards, protect the 1.2 kg piece after opening and return it promptly to refrigeration after portioning or service.

LAPA logistics in Switzerland

LAPA supplies professional Italian food formats to customers across Switzerland. The 1.2 kg piece supports planned preparation in restaurants, trattorias, pasta kitchens, hotels and catering operations.

Who it is for

For restaurants, trattorias, pizzerias, caterers and chefs who need guanciale for carbonara, amatriciana, pasta sauces, antipasti and other savoury preparations.