The jowl fat is part of Italian food history and is the basic ingredient for many dishes of our culinary tradition, first of all, pasta amatriciana.
The jowl fat is part of Italian food history and is the basic ingredient for many dishes of our culinary tradition, first of all, pasta amatriciana.
The jowl fat is made from the portion of fatty cuts that goes from the head to the shoulder and the best is certainly that pigs raised outdoors in the area between the towns of Amatrice, in the province of Rieti and Campotosto, in the province of Aquila.
As well as cut into strips or cubes to decorate various seasonings, this jowl fat can also cut very thin to embellish crostini as an appetizer or to wrap the radicchio to go in the oven or, even, to wrap the prawns or, why not ?, oysters...
Valori Nutrizionali medi / Nutrition Facts per 100 g di prodotto: Valore energetico / Energy 2127 kj – 515 kcal Proteine / Protein 14 g Carboidrati / Carbohydrate 0,1 g (di cui zuccheri / of which sugars 0,1 g) Grassi / Fat 51 g (di cui acidi grassi saturi / of which saturates 18 g) Sale 4 g - Origine carne: ITALIA – Riferimento prodotto e informazioni nutrizionali: Bollo CEE IT 1230 L CE - Italia - Alcune informazioni (es. lotto, eventuale data di scadenza o altro indipendentemente da noi), potrebbero differire rispetto a quanto evidenziato sul sito; in caso di dubbi non esitate a contattarci via mail. Verificate sempre quanto riportato in etichetta sul prodotto prima di consumarlo. Conservare in frigorifero. Dopo l’apertura, consumare entro 2-3 giorni.
