Organic Caserta Black Pork Cheek

Native Breed – Organic Farming – No Preservatives

The traditional Campanian guanciale: noble flavour, fragrant fat, preserved ancient breed

Organic Caserta Black Pig Cheek Ara del Tufo estate

The Organic Caserta Black Pig Guanciale from Tenuta Ara del Tufo is an extraordinary artisanal cured meat that combines recovered pig biodiversity (the Caserta Black Pig is an ancient native Campanian breed that nearly became extinct in the 900th century and was saved in recent decades by visionary breeders), organic farming that respects animal welfare, and traditional minimalist processing that prioritizes quality raw materials over chemical additives. This creates a cheek with an intense and complex flavor, sweet and fragrant fat that melts in the mouth, a soft and buttery texture when raw and a fragrant crunch when cooked, and that unmistakable aromatic personality that distinguishes artisanal cured meats from native free-range breeds from standardized industrial productions from intensively raised commercial hybrid breeds.

The Caserta Black Pig is a native pig breed from Campania (specifically the province of Caserta and surrounding areas) characterized by: a completely black/dark grey hairless coat (hence the name “pelatello”), a medium-small size (adults 120-200kg compared to 180-300kg for modern commercial breeds), a robust, rustic build with a large head, hanging ears, short, solid limbs, and above all, exceptional meat/fat quality with abundant marbling (infiltrated intramuscular fat that gives flavor, juiciness, and tenderness), a fragrant, aromatic subcutaneous fat rich in beneficial monounsaturated fatty acids, slow growth (12-18 months to reach slaughter weight compared to 6-9 months for fast commercial breeds), and perfect adaptability to extensive/free-range farming where it feeds on acorns, chestnuts, herbs, roots, and cereals, supplementing its natural diet with continuous movement that develops muscle mass and well-being.

This breed dominated pig farming in Campania until the 50s and 60s, when it was gradually replaced by more productive, fast-growing commercial hybrid breeds (Large White, Landrace, Duroc), which yielded higher yields but inferior organoleptic quality, almost causing the extinction of the Nero Casertano (in the 90s, perhaps 30-40 heads remained). Only recently—thanks to the work of breeders' associations, universities, Slow Food (the Nero Casertano is a Slow Food Presidium), and enlightened producers like Tenuta Ara del Tufo—the breed has been saved from extinction and valorized as an invaluable livestock genetic heritage that produces meats and cured meats of incomparable superior quality.

Guanciale is an anatomical cut of pork cheek/throat (the fatty, fleshy part extending from the jaw to the neck), composed primarily of subcutaneous fat interspersed with veins of lean meat. It is particularly flavorful because it is an area rich in aromatic adipose tissue that accumulates flavors from the animal's diet and develops complexity during curing. The artisanal production follows traditional methods: fresh guanciale is trimmed, eliminating excess, salted with sea salt (which partially dehydrates the meat, protecting it from bacterial deterioration, concentrates flavors, and develops texture), flavored with organic chili pepper (a lively spiciness characteristic of the Campania tradition), organic black pepper (a warm, aromatic spice), and organic coriander (seeds that impart delicate, slightly sweet citrus notes). It is then left to cure in cool, ventilated, controlled environments for weeks/months, during which it loses moisture (from ~60-65% to ~30-40%), concentrates flavors, develops complex aromas through lipolysis (the enzymatic breakdown of fats into fragrant free fatty acids), and acquires a characteristic firm yet melt-in-your-mouth texture.

WITHOUT chemical PRESERVATIVES (nitrites/nitrates E249-E252 commonly used in the cured meat industry to preserve bright red color, inhibit Clostridium botulinum growth, and prolong shelf-life but controversial for possible carcinogenic effects when converted to nitrosamines during cooking at high temperatures) means that this guanciale maintains the natural pink-greyish color of the fat/meat (not the artificial bright red/pink of cured meats with nitrites) and requires careful refrigerated storage, but offers maximum authenticity and health peace of mind.
 
 
 

The roots of guanciale are deep in the traditional pork butchery of Lazio and in Roman carbonara

Guanciale is a cornerstone of the norcina (cured meat) tradition in Central Italy, particularly in Lazio and Umbria, where it has always been a fundamental ingredient in the peasant cuisine of the poor, which valorized every part of the pig slaughtered annually by the family ("nothing of the pig is thrown away"). While pancetta (belly) was a larger cut used in a variety of preparations, guanciale—a small cut (each pig produces only two guanciale weighing ~1-2 kg each, compared to the much larger pancetta) but prized for its rich, fragrant fat—was reserved for more refined preparations.

Classic Roman cuisine is based on guanciale: Carbonara, Amatriciana, Gricia, all preparations where guanciale CANNOT be replaced with pancetta or bacon without radically changing the identity of the dish: the fat of the guanciale melts, creating a creamy texture that binds the seasoning, the flavor is more delicate and sweet and aromatic than that of more savory and salty pancetta, and the texture after browning is characteristically crunchy on the outside/soft on the inside.

The Campania tradition of producing guanciale from the Casertano Black Pig adds a further dimension: the native breed, raised extensively on a natural diet, produces higher-quality fat (richer in omega-9 monounsaturated fatty acids such as oleic acid, which is beneficial for the cardiovascular system, and less “bad” saturated fat, and a more complex aromatic profile resulting from a varied diet of acorns, chestnuts, and herbs rather than standardized commercial feed).
 
 
 

Choosing Organic Caserta Black Guanciale means monounsaturated fatty acids, omega-3, and noble proteins

Guanciale is a fatty cured meat (about 60-70% fat, 15-25% protein, 3-8% salt) and therefore calorific (about 500-600 kcal per 100g) to be consumed in moderation, but the lipid composition of the Caserta Black Pig raised organically outdoors is significantly higher than that of intensive commercial breeds: high monounsaturated fatty acids (mainly omega-9 oleic acid, the same as olive oil) (45-55% of total fats versus 40-45% in commercial breeds) with demonstrated cardioprotective properties; omega-3 fatty acids (EPA, DHA precursors from alpha-linolenic acid) in a better ratio with omega-6 when animals are fed acorns, grasses, whole grains rather than commercial feed rich in omega-6; **saturated fatty acids (palmitic, stearic) present but in lower proportions; moderate cholesterol (about 80-100mg per 100g).

The proteins are complete and high in biological value, containing all essential amino acids. Salt (3-8% depending on seasoning) should be used sparingly for those with hypertension or who need to limit sodium intake. Vitamins B1, B6, B12, niacin, and iron are present in significant quantities. The spicy flavors (chili, pepper, coriander) provide thermogenic capsaicin, piperine, which increases nutrient bioavailability, and polyphenolic antioxidants.

Organic farming guarantees: no preventive antibiotics (administered only in cases of documented therapeutic need), no hormones/growth promoters, certified organic feed free of GMOs and pesticides, mandatory access to outdoor spaces for grazing/exercise, low stocking densities that promote well-being, and respect for natural growth rhythms (no forced production to speed up production). This translates into higher-quality, healthier, and more ethical meat/fat.

Consumption should be occasional and moderate (30-50g per serving, once or twice a week) as a flavoring for pasta, soups, and other dishes, not a staple daily food. However, the exceptional quality justifies the premium price and conscious, celebratory consumption.
 
 
 

How to Best Use: Organic Casertano Black Pork Cheek

• CARBONARA, AMATRICIANA, GRICIA: AN AUTHENTIC ROMAN TRIAD
  Use Guanciale for authentic Carbonara: brown guanciale cut into strips/cubes until golden crispy, drain the pasta (rigatoni, spaghetti) al dente, mix off the heat with eggs + Organic Pecorino Romano DOP + black pepper, add crispy bacon + melted fat. For Amatriciana add tomatoFor Gricia only bacon + pecorino + pepper.
• SAUCES, SOUPS AND TRADITIONAL PREPARATIONS
  Use to enrich sauces vegetable (brown the bacon, add beans/ceci/lentils). Add to soups di vegetables, soups rustic. Use in pasta and beans, pasta and chickpeas. Brown for basic soffritto ragout, braised, moist.
• APPETIZERS, PIZZAS AND CREATIVE PREPARATIONS
  Cuts thin slices for cutting boards cold cuts (Eat raw where the fat melts in your mouth). Use it crispy on white pizzas and focaccias. Add to omelettes and savory pies. Wrap vegetables Grilled. Use in gourmet sandwiches. Add to warm salads, eggs scrambled.

The Producer: Ara del Tufo estate

Tenuta Ara del Tufo is an organic farm in Campania specializing in the breeding and promotion of the Casertano Black Pig—an ancient native breed saved from extinction and recognized as a Slow Food Presidium. It farms according to extensive organic methods, allowing the animals to live outdoors, graze freely, express natural behaviors, grow at a slow pace that respects their well-being, and feed on a varied organic diet that includes grains, legumes, acorns, chestnuts, and wild herbs, creating superior-quality meat and fats. Transforming the meat into artisanal cured meats without chemical preservatives (nitrites/nitrates) using only salt, organic spices, and aging time, Tenuta Ara del Tufo produces gastronomic excellence that celebrates livestock biodiversity, the Campania region, traditional pork butchering skills, and a production ethic that prioritizes quality, animal welfare, and sustainability over maximum productivity. Each cured meat is a testament to courageous choices made against industrial standardization.
 
 
 

Ingredients

Organic pork (Casertano Black Pig), salt, organic chilli pepper, organic black pepper, organic coriander.
PRESERVATIVE FREE
 
 
 

Estimated Nutritional Values ​​(per 100g of product)

• Energy: about 500-600 kcal
• Protein: 15-25g
• Fat: 60-70g (of which saturated 20-30g, monounsaturated 30-40g, polyunsaturated 5-10g)
• Carbohydrates: 0g
• Salt: 3-8g (varies according to seasoning)

Rich in monounsaturated omega-9 fatty acids, omega-3 fatty acids from natural sources, complete proteins, vitamins B1, B6, B12, niacin, and iron. Superior lipid profile thanks to the native breed and extensive organic farming.
 
 
 

Product Features

• Type: Seasoned guanciale (raw cured meat)
• Breed: Casertano Black Pig (native to Campania, Slow Food Presidium)
• Farming: Certified organic, extensive outdoor
• Cut: Cheek/throat (fat + meat veins)
• Processing: Salting, seasoning, artisanal seasoning
• Preservatives: NONE (without nitrites/nitrates E249-E252)
• Spices: Chili pepper + black pepper + coriander (organic)
• Color: Natural grayish-pink (not artificial red from nitrites)
• Texture: Soft, melting fat + meaty veins
• Taste: Sweet, delicate aromatic + spicy spiciness

Allergens

None (made from pure pork + salt + spices).
 
 
 

Caserta Black Value

The native breed produces meat and fat of a higher quality than commercial breeds: more intense and complex flavor, more aromatic and fragrant fat (reflecting a natural diet of acorns, chestnuts, and herbs), a healthier lipid profile (more monounsaturated, less saturated), and a smoother texture. The premium price reflects rarity (few breeders), slow growth (12-18 months vs. 6-9 fast-growing breeds), lower yields, and a commitment to biodiversity preservation.
 
 
 

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