Tuscia pillow

Tuscia pillow

WHOLE 2Kg

MIDDLE PILLOW 1Kg

SLICED 150g, 3/4 slices 60mm thick

PACKAGING: Vacuum

The bacon is a high percentage of fat, it can be even higher than 70%

precisely for this reason, it is often used in the kitchen for the preparation of some of the tastiest and most popular recipes of the cuisine of central Italy.

Organic Guanciale Characteristics

The guanciale is the cut of pork obtained from the cheek of the pig, crossed by lean veins of muscle with a component of valuable fat, of a composition different from lard (back fat) and pancetta (belly fat): the consistency is more harder than bacon and more distinctive flavor.

Processing of the pillow

After salting, the bacon is placed for at least 10 days in a cold place that allows the aromas and salt to be evenly distributed on the meat.

After the salting period, the massaging takes place, during which the pancetta is left to dry for about 3 or 5 days.

The Organic Sliced ​​Guanciale

With AlPassoFood you buy the Sliced ​​bacon.

Consisting of 2 slices 60mm thick, in a vacuum pack.

Ideal for having the right amount of product for your recipes

Bacon or Bacon?

Contrary to popular belief, bacon and bacon they are not the same thing and, if in some recipes it is possible to use both without major problems, in others it is really important to know how to distinguish them in order not to risk significantly changing the flavor of a dish.

You just need to understand if you want to get a stronger, full-bodied flavor, crunchy and spicy (in this case opt for the bacon) or if you prefer to use an ingredient with a slightly more delicate, simple and natural (this is the case of sweet and slightly seasoned pancetta) or tasty and intense (this is the case of smoked or very seasoned pancetta).

Pillow Recipes

What is vignarola

Vignarola is a typical spring dish originally from central Italy.

A dish of peasant origin, with seasonal products, which is traditionally served in the earthenware pan.

It is said that it is so called because in the past all the vegetables that were used for the dish were grown in the vineyards. Others think that the name dates back to those of the vignaroli, the fruit and vegetable sellers who worked in the Roman markets.

If we put the origin aside for a moment, what is certain is that this very simple recipe is inspired by the peasant gastronomic tradition.

You can eat it as an appetizer, as a side dish for lamb, but also use these ingredients to make a pasta dish full of flavor.

Vignarola recipe

So what do we put in our vignarola? Peas, broad beans, artichokes, spring onions and bacon.

All products that flourish again between March and April in the stalls of markets and supermarkets. Choose the fresh peas and broad beans and place them side by side with artichokes that really taste like Roman: violets. Violets are the variety of artichoke that is also used to prepare artichokes alla giudia, the famous fried artichokes of Roman Jewish cuisine. They are fleshy, tasty artichokes with thornless leaves.

The preparation is very simple: after cleaning and cutting the vegetables, including the inevitable romaine lettuce, they are left to dry in a saucepan with the addition of the bacon.

The ingredients, with a sweet and delicate flavor, are thus embellished by the intense and savory flavor of the bacon that adds to the dish an irresistible crunchy texture. 

The Carbonara Recipe

We recommend going to see this recipe for a really good Carbonara

Spaghetti Carbonara

(*) RDA (Recommended Daily Allowances) - Recommended Daily Allowance:

% of the indicative daily quantities of an adult, calculated on the basis of a daily requirement of 2000 Kcal.

The need can be different depending on the sex, age and activity performed.

?♻️How is it packaged? Is the packaging recyclable? ❄️

The product comes packed in vacuum bags guaranteeing a better duration of the product up to and beyond 7 days, if the product is kept in the fridge at a temperature of 4/5°

The cold chain is guaranteed by the producer upon final delivery.

For shipments: 

We use a unique packaging in Italy, 100% disposable in paper. Made from recycled and recyclable cellulose fiber.

They are thermal pads designed to keep the temperatures of fresh food constant for up to 72 hours. Flexible and highly performing, it has superior performance to the pits in EPS.

We ship in the evening to reduce transport times, in this way in most Italian cities deliveries take place in less than 12h.

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  F.lli Cattani Agricultural Company, Civita Castellana (VT)