Grana Padano

An amazing hard cheese originating in Northern Italy. It has a mild, creamy, nutty flavor similar to Parmigiano Reggiano. Grana Padano is perfect grated over pasta, chunked or sliced for a charcuterie board, as an accompaniment to a sandwich or soup. Anything goes with this versatile cheese.

Guanciale (gwaan-cha-lei)

Guanciale is a traditional Italian cured meat made from the pork jowl or cheek. It is known for its rich, savory flavor and unique texture. Unlike bacon, which is made from the pork belly, it has a higher fat content and more intense flavor. The meat is dry-cured for several weeks with a mixture of salt, sugar, and spices.

The curing process gives it a distinctive aroma and flavor, making it a popular ingredient in traditional Italian dishes such as carbonara and amatriciana. The meat is typically cut into thick slices or small cubes and is often used to add depth and richness to pasta sauces, soups, and stews. Check out our recipe below.

Spring Risotto with Guanciale & Asparagus

 Ingredients:

1 Cup Arborio Rice

 1/2 Cup Diced Guanciale

1 Cup Blanched Asparagus Tips

1/3 Cup Grana Padano

1/4 Cup Dry White Wine

3-4 Cups Chicken Broth

1 Small Onion Finely Chopped

2 Tablespoons Butter

Salt & Pepper To Taste

Fresh Chopped Parsley (optional)

Directions:

In a large pan, saute guanciale until crispy. Remove and set aside.

Add the chopped onion to the pan and cook on medium heat until translucent. Add Arborio Rice; cook and stir until lightly toasted.

Pour in the wine and cook until it is mostly absorbed, add the broth 1 ladleful at a time continue stirring making sure each ladleful is absorbed before adding more.

Once the rice is creamy and cooked al dente, add the asparagus tips, crispy Guanciale, butter, Grana Padano. Gently stir until combined, add salt and pepper to taste.

Serve hot garnished with additional Grana Padano and Guanciale and fresh chopped parsley.