Box Culatta, Guanciale, Lonzino Tenuta della Marca
In stock
| PRODUCT: | Artisanal Cured Meat Selection – Lonzino, Guanciale & Culatta |
| PRODUCER: | Tenuta della Marca Ortezzano (FM) - Marche |
| Standard delivery in 2/5 days (EU), express delivery in 24/48H (EU) | |
| This product can be shipped in mixed packages from the same producer to optimize shipping costs | |
| Some information may differ from products currently on the market |
A refined selection of three artisanal cured meats: Culatta, Guanciale, and Lonzino. Each cut is produced from premium-quality pork, processed by hand, and seasoned with simple, natural ingredients. Culatta offers a tender, sweet, and delicate profile thanks to its central position in the pork leg and long maturation. Guanciale provides an intense, rich aroma with exceptional softness, while Lonzino delivers a leaner, aromatic character with a firm texture. This trio represents the best of traditional Marche charcuterie, ideal for gourmet boards and authentic Italian cuisine.
| Ingredients |
Culatta: pork, salt, pepper Guanciale: pork, salt, dextrose, pepper, aromatic herbs Lonzino: pork, salt, dextrose, pepper |
| Region | Marche – Italy |
| Cuts included | Culatta (tender and sweet), Guanciale (rich and savory), Lonzino (lean and aromatic) |
| Use | Ready for consumption; slice with a smooth-blade knife |
| Packaging | Vacuum-packed or wrapped in food-grade paper depending on the cut |
| Storage |
Culatta: 0–4°C Guanciale & Lonzino: cool, dry place away from heat |
| Shelf life |
Culatta: 120 days Guanciale & Lonzino: 60 days |
| Aging |
Culatta: minimum 24 months Guanciale & Lonzino: minimum 4 months |
| Weight |
Culatta: 4–5 kg Guanciale: 1–1.4 kg Lonzino: 1.8–2.2 kg |
| Authorization | IT G1G8E CE |
Available in: EU
| Ingredients and allergenes | Culatta: pork, salt, pepper. Guanciale: pork, salt, dextrose, pepper, aromatic herbs. Lonzino: pork, salt, dextrose, pepper. |
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| preparation and conservation |
Lonzino and Guanciale should be kept in a cool, dry place away from heat sources. Culatta must be stored at 0–4°C. |