Magulà - Guanciale Grecanico stagionato naturalmente e affumicato quantity:1 slice of 500 g Now you can dip the

Now you can dip the "naked" forms of nougat in the syrup and

Non parliamo di un comune capocollo: questo gioiello rappresenta l’archetipo della conservazione della carne in Calabria

25 of red wine

In the past

6 g- of which sugars / of which sugars 13

Magulà - Guanciale Grecanico stagionato naturalmente e affumicato quantity:1 slice of 500 g Now you can dip theWith the word Magul the ancient Greeks who landed on the coasts of Calabria in ancient times were indicating the anatomical part of the pig more commonly known as cheek. The Magul of Calabrian pork is handcrafted at the point of a knife by expert pork butchers, flavored with aromas typical of the Calabrian land such as wild fennel picked by hand as grandmothers have always done in Calabria, red chili pepper flakes and many herbs of the undergrowth