{"product_id":"guancialle-suino-maturado","title":"Guanciale Suíno Artesana | Receita Italiana Tradicional | Maturado 60 Dias","description":"\u003c!-- ============================================================\n     FREIRE CHARCUTARIA · GUANCIALE\n     Descrição de produto — Shopify\n     Colar no editor de descrição em modo código ( \u003c\u003e )\n     Base clara, para acompanhar o fundo branco do tema.\n     Tudo está escopado em .gnc — não afeta o tema nem a página do bacon.\n\n     IMAGENS — as 5 abaixo apontam para o CDN do Higgsfield.\n     Suba em Conteúdo \u003e Arquivos e troque cada src pela URL do\n     CDN da loja. Procure por \"cloudfront\" para achar as cinco.\n     Nomes sugeridos ao subir:\n       1  guanciale-corte-macro.png      (macro do corte)\n       2  guanciale-carbonara.png        (prato pronto)\n       3  guanciale-frigideira.png       (cubos rendendo)\n       4  guanciale-peca-fatias.png      (peça + fatias + cubos)\n       5  guanciale-vacuo.png            (embalagem)\n     ============================================================ --\u003e\n\n\u003cstyle\u003e\n@import url('https:\/\/fonts.googleapis.com\/css2?family=Alfa+Slab+One\u0026family=Karla:wght@400;500;700\u0026display=swap');\n\n.gnc{\n  --papel:#FFFFFF;\n  --creme:#FAF6EF;\n  --vinho:#7E0100;\n  --brasa:#C9600F;\n  --tinta:#2A1D16;\n  --grafite:#6E5849;\n  --linha:rgba(42,29,22,.13);\n\n  max-width:480px;\n  margin:0 auto;\n  background:var(--papel);\n  color:var(--tinta);\n  font-family:'Karla',-apple-system,BlinkMacSystemFont,'Segoe UI',sans-serif;\n  font-size:16px;\n  line-height:1.6;\n  -webkit-font-smoothing:antialiased;\n  overflow:hidden;\n}\n.gnc *{box-sizing:border-box;}\n.gnc p{margin:0 0 14px;}\n.gnc p:last-child{margin-bottom:0;}\n.gnc strong{font-weight:700;}\n\n\/* --- o corte: a seção transversal do guanciale --- *\/\n.gnc-corte{\n  height:14px;\n  background:\n    linear-gradient(#C9822F 0 3px, transparent 3px),\n    linear-gradient(180deg,\n      #F3E7D6 0 32%,\n      #B4564B 32% 54%,\n      #F6EDDF 54% 80%,\n      #EDDFCB 80% 100%);\n}\n.gnc-corte--inv{transform:scaleY(-1);}\n\n\/* --- couro: a borda curada da peça --- *\/\n.gnc-pele{\n  height:7px;\n  background:\n    repeating-linear-gradient(96deg, rgba(0,0,0,.13) 0 2px, transparent 2px 12px),\n    linear-gradient(90deg,#B4551F,#D9803A 40%,#B4551F);\n}\n\n\/* --- blocos --- *\/\n.gnc-bloco{padding:34px 22px;}\n.gnc-bloco--papel{background:var(--papel);}\n.gnc-bloco--creme{background:var(--creme);}\n\n\/* --- tipografia --- *\/\n.gnc-olho{\n  font-size:11px;\n  font-weight:700;\n  letter-spacing:.22em;\n  text-transform:uppercase;\n  margin:0 0 14px;\n  color:var(--brasa);\n}\n.gnc h2.gnc-titulo{\n  font-family:'Alfa Slab One',Georgia,serif;\n  font-weight:400;\n  font-size:29px;\n  line-height:1.08;\n  letter-spacing:-.01em;\n  margin:0 0 16px;\n  color:var(--tinta);\n}\n.gnc h3.gnc-sub{\n  font-size:15px;\n  font-weight:700;\n  letter-spacing:.02em;\n  margin:0 0 8px;\n  color:var(--tinta);\n}\n\n\/* --- capa --- *\/\n.gnc-capa{background:var(--papel);padding:32px 22px 30px;}\n.gnc-capa h1{\n  font-family:'Alfa Slab One',Georgia,serif;\n  font-weight:400;\n  font-size:42px;\n  line-height:.96;\n  letter-spacing:-.02em;\n  margin:0 0 4px;\n  color:var(--tinta);\n}\n.gnc-capa h1 em{\n  display:block;\n  font-style:normal;\n  font-size:24px;\n  color:var(--vinho);\n  letter-spacing:.01em;\n}\n.gnc-capa .gnc-lead{\n  font-size:16px;\n  line-height:1.55;\n  color:var(--grafite);\n  margin:16px 0 0;\n  max-width:34ch;\n}\n\n\/* --- selos --- *\/\n.gnc-selos{display:flex;gap:7px;margin-top:22px;}\n.gnc-selo{\n  flex:1;\n  border:1px solid rgba(126,1,0,.32);\n  border-radius:2px;\n  padding:9px 6px;\n  text-align:center;\n  font-size:10px;\n  font-weight:700;\n  line-height:1.25;\n  letter-spacing:.06em;\n  text-transform:uppercase;\n  color:var(--vinho);\n}\n\n\/* --- tese --- *\/\n.gnc-tese{\n  font-family:'Alfa Slab One',Georgia,serif;\n  font-size:27px;\n  line-height:1.12;\n  margin:0 0 18px;\n  color:var(--vinho);\n}\n\n\/* --- comparativo --- *\/\n.gnc-vs{width:100%;border-collapse:collapse;margin-top:6px;}\n.gnc-vs th,.gnc-vs td{\n  padding:12px 9px;\n  font-size:13.5px;\n  line-height:1.35;\n  text-align:left;\n  vertical-align:top;\n  border-bottom:1px solid var(--linha);\n}\n.gnc-vs thead th{\n  font-size:10px;\n  letter-spacing:.12em;\n  text-transform:uppercase;\n  padding-bottom:9px;\n  border-bottom:2px solid rgba(42,29,22,.22);\n}\n.gnc-vs .gnc-col-a{width:47%;color:var(--vinho);font-weight:700;}\n.gnc-vs .gnc-col-b{width:47%;color:#93826F;}\n.gnc-vs thead .gnc-col-a{border-bottom-color:var(--vinho);}\n.gnc-vs tbody tr td:first-child{padding-left:0;}\n.gnc-rotulo{\n  display:block;\n  font-size:9.5px;\n  letter-spacing:.14em;\n  text-transform:uppercase;\n  color:#A89583;\n  margin-bottom:11px;\n  font-weight:700;\n}\n\n\/* --- processo --- *\/\n.gnc-etapa{\n  border-top:1px solid var(--linha);\n  padding:15px 0 0;\n  margin-top:15px;\n}\n.gnc-etapa:first-of-type{border-top:0;margin-top:0;padding-top:0;}\n.gnc-etapa .gnc-num{\n  font-family:'Alfa Slab One',Georgia,serif;\n  font-size:12px;\n  color:var(--brasa);\n  letter-spacing:.14em;\n  display:block;\n  margin-bottom:5px;\n}\n.gnc-etapa p{font-size:15px;color:var(--grafite);}\n\n\/* --- guia de peças --- *\/\n.gnc-linha-peca{\n  display:flex;\n  align-items:flex-start;\n  gap:16px;\n  padding:16px 0;\n  border-bottom:1px solid var(--linha);\n}\n.gnc-linha-peca:last-of-type{border-bottom:0;padding-bottom:0;}\n.gnc-chips{\n  width:96px;\n  flex:0 0 96px;\n  display:flex;\n  flex-wrap:wrap;\n  gap:3px;\n  padding-top:4px;\n}\n.gnc-chip{\n  width:15px;\n  height:10px;\n  border-radius:50%;\n  border:1.5px solid #C9822F;\n  background:radial-gradient(ellipse at 50% 50%, #B4564B 0 26%, #F3E7D6 27% 100%);\n}\n.gnc-peca-txt{flex:1;}\n.gnc-peca-txt b{\n  font-family:'Alfa Slab One',Georgia,serif;\n  font-weight:400;\n  font-size:19px;\n  display:block;\n  line-height:1.1;\n  color:var(--tinta);\n}\n.gnc-peca-txt span{\n  display:block;\n  font-size:13px;\n  color:var(--grafite);\n  margin-top:3px;\n}\n.gnc-peca-txt .gnc-tag{\n  display:inline-block;\n  margin-top:6px;\n  font-size:9.5px;\n  font-weight:700;\n  letter-spacing:.12em;\n  text-transform:uppercase;\n  color:var(--vinho);\n  border:1px solid rgba(126,1,0,.32);\n  border-radius:2px;\n  padding:2px 6px;\n}\n.gnc-nota{\n  font-size:12.5px;\n  color:#8A7563;\n  margin-top:18px;\n  line-height:1.45;\n}\n\n\/* --- especificações --- *\/\n.gnc-spec{\n  display:flex;\n  justify-content:space-between;\n  gap:16px;\n  padding:12px 0;\n  border-bottom:1px solid var(--linha);\n  font-size:14px;\n}\n.gnc-spec:last-of-type{border-bottom:0;}\n.gnc-spec dt{\n  color:#93826F;\n  font-size:11px;\n  letter-spacing:.1em;\n  text-transform:uppercase;\n  font-weight:700;\n  padding-top:3px;\n  flex:0 0 40%;\n}\n.gnc-spec dd{\n  margin:0;\n  text-align:right;\n  color:var(--tinta);\n  font-weight:500;\n  flex:1;\n}\n\n\/* --- modo de usar --- *\/\n.gnc-uso{list-style:none;padding:0;margin:0;}\n.gnc-uso li{\n  padding:13px 0;\n  border-bottom:1px solid var(--linha);\n  font-size:15px;\n  line-height:1.5;\n  color:var(--grafite);\n}\n.gnc-uso li:last-child{border-bottom:0;padding-bottom:0;}\n.gnc-uso li b{\n  display:block;\n  color:var(--tinta);\n  font-size:15px;\n  margin-bottom:2px;\n}\n\n\/* --- perguntas --- *\/\n.gnc-faq{border-bottom:1px solid var(--linha);}\n.gnc-faq summary{\n  list-style:none;\n  cursor:pointer;\n  padding:15px 30px 15px 0;\n  font-weight:700;\n  font-size:15px;\n  line-height:1.35;\n  position:relative;\n  color:var(--tinta);\n}\n.gnc-faq summary::-webkit-details-marker{display:none;}\n.gnc-faq summary::after{\n  content:\"+\";\n  position:absolute;\n  right:2px;\n  top:13px;\n  font-family:'Alfa Slab One',Georgia,serif;\n  font-size:17px;\n  color:var(--brasa);\n}\n.gnc-faq[open] summary::after{content:\"–\";}\n.gnc-faq .gnc-resp{\n  padding:0 0 16px;\n  font-size:14.5px;\n  color:var(--grafite);\n  line-height:1.55;\n}\n\n\/* --- fecho --- *\/\n.gnc-fecho{background:var(--creme);padding:34px 22px 36px;text-align:center;}\n.gnc-fecho .gnc-frase{\n  font-family:'Alfa Slab One',Georgia,serif;\n  font-size:25px;\n  line-height:1.15;\n  color:var(--vinho);\n  margin:0 0 12px;\n}\n.gnc-fecho p{color:var(--grafite);font-size:14.5px;max-width:32ch;margin:0 auto;}\n.gnc-assina{\n  margin-top:22px;\n  font-size:10.5px;\n  font-weight:700;\n  letter-spacing:.3em;\n  text-transform:uppercase;\n  color:#A89583;\n}\n\n\/* --- fotos --- *\/\n.gnc-figura{margin:0;}\n.gnc-figura img{display:block;width:100%;height:auto;}\n.gnc-figura figcaption{\n  background:var(--papel);\n  color:#93826F;\n  font-size:10.5px;\n  font-weight:700;\n  letter-spacing:.14em;\n  text-transform:uppercase;\n  line-height:1.5;\n  padding:13px 22px 15px;\n  border-bottom:1px solid var(--linha);\n}\n\u003c\/style\u003e\n\n\u003cdiv class=\"gnc\"\u003e\n\n  \u003c!-- CAPA --\u003e\n  \u003cdiv class=\"gnc-pele\"\u003e\u003c\/div\u003e\n  \u003cdiv class=\"gnc-capa\"\u003e\n    \u003cp class=\"gnc-olho\"\u003eFreire Charcutaria\u003c\/p\u003e\n    \u003ch1\u003eGUANCIALE\u003cem\u003ereceita italiana\u003c\/em\u003e\n\u003c\/h1\u003e\n    \u003cp class=\"gnc-lead\"\u003ePapada suína curada e maturada naturalmente por 60 dias. Em peça, para você cortar na espessura que o prato pedir.\u003c\/p\u003e\n    \u003cdiv class=\"gnc-selos\"\u003e\n      \u003cdiv class=\"gnc-selo\"\u003eMaturado\u003cbr\u003e60 dias\u003c\/div\u003e\n      \u003cdiv class=\"gnc-selo\"\u003eReceita\u003cbr\u003eitaliana\u003c\/div\u003e\n      \u003cdiv class=\"gnc-selo\"\u003ePeça\u003cbr\u003einteira\u003c\/div\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n  \u003cdiv class=\"gnc-corte\"\u003e\u003c\/div\u003e\n\n  \u003c!-- FOTO — macro do corte --\u003e\n  \u003cfigure class=\"gnc-figura\"\u003e\n    \u003cimg src=\"https:\/\/d8j0ntlcm91z4.cloudfront.net\/user_3H5vGGwxpUHX9zGhCGKDj8chCpe\/hf_20260820_032058_4ed98cf7-bf27-4e40-af15-174677c9f328.png\" alt=\"Macro de uma fatia de guanciale mostrando a veia de carne magra atravessando a gordura nobre\"\u003e\n    \u003cfigcaption\u003eO corte — a veia de carne magra atravessando a gordura nobre\u003c\/figcaption\u003e\n  \u003c\/figure\u003e\n\n  \u003c!-- A TESE --\u003e\n  \u003cdiv class=\"gnc-bloco gnc-bloco--creme\"\u003e\n    \u003cp class=\"gnc-olho\"\u003eAntes de comparar com bacon\u003c\/p\u003e\n    \u003cp class=\"gnc-tese\"\u003eNão é bacon.\u003cbr\u003eNem substitui.\u003c\/p\u003e\n    \u003cp\u003eBacon vem da barriga. Guanciale vem da \u003cstrong\u003epapada\u003c\/strong\u003e — a bochecha do porco. É outro corte, com outra gordura: mais abundante, mais macia e com um ponto de derretimento diferente.\u003c\/p\u003e\n    \u003cp\u003eNa panela ela não frita, \u003cstrong\u003eela derrete\u003c\/strong\u003e — e vira a base gordurosa do molho. É por isso que a carbonara romana pede guanciale e não bacon: sem essa gordura, o molho não emulsiona do mesmo jeito.\u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- FOTO — carbonara --\u003e\n  \u003cfigure class=\"gnc-figura\"\u003e\n    \u003cimg src=\"https:\/\/d8j0ntlcm91z4.cloudfront.net\/user_3H5vGGwxpUHX9zGhCGKDj8chCpe\/hf_20260820_032058_f4c9bd20-e23b-472f-b4e6-6b4eba0bcc99.png\" alt=\"Prato de carbonara com cubos dourados de guanciale, pecorino e pimenta-do-reino\"\u003e\n    \u003cfigcaption\u003eCarbonara de verdade — guanciale, ovo, pecorino e pimenta. Sem creme\u003c\/figcaption\u003e\n  \u003c\/figure\u003e\n\n  \u003c!-- COMPARATIVO --\u003e\n  \u003cdiv class=\"gnc-bloco gnc-bloco--papel\"\u003e\n    \u003cp class=\"gnc-olho\"\u003eLado a lado\u003c\/p\u003e\n    \u003ctable class=\"gnc-vs\"\u003e\n      \u003cthead\u003e\n        \u003ctr\u003e\n          \u003cth class=\"gnc-col-a\"\u003eGuanciale\u003c\/th\u003e\n          \u003cth class=\"gnc-col-b\"\u003eBacon\u003c\/th\u003e\n        \u003c\/tr\u003e\n      \u003c\/thead\u003e\n      \u003ctbody\u003e\n        \u003ctr\u003e\n          \u003ctd class=\"gnc-col-a\"\u003e\n\u003cspan class=\"gnc-rotulo\"\u003eCorte\u003c\/span\u003ePapada, a bochecha\u003c\/td\u003e\n          \u003ctd class=\"gnc-col-b\"\u003e\n\u003cspan class=\"gnc-rotulo\"\u003e \u003c\/span\u003eBarriga\u003c\/td\u003e\n        \u003c\/tr\u003e\n        \u003ctr\u003e\n          \u003ctd class=\"gnc-col-a\"\u003e\n\u003cspan class=\"gnc-rotulo\"\u003eGordura\u003c\/span\u003eAbundante, macia, em bloco\u003c\/td\u003e\n          \u003ctd class=\"gnc-col-b\"\u003e\n\u003cspan class=\"gnc-rotulo\"\u003e \u003c\/span\u003eEntremeada em camadas\u003c\/td\u003e\n        \u003c\/tr\u003e\n        \u003ctr\u003e\n          \u003ctd class=\"gnc-col-a\"\u003e\n\u003cspan class=\"gnc-rotulo\"\u003eProcesso\u003c\/span\u003eCura e maturação, 60 dias\u003c\/td\u003e\n          \u003ctd class=\"gnc-col-b\"\u003e\n\u003cspan class=\"gnc-rotulo\"\u003e \u003c\/span\u003eCura e defumação\u003c\/td\u003e\n        \u003c\/tr\u003e\n        \u003ctr\u003e\n          \u003ctd class=\"gnc-col-a\"\u003e\n\u003cspan class=\"gnc-rotulo\"\u003eNa panela\u003c\/span\u003eDerrete e vira base do molho\u003c\/td\u003e\n          \u003ctd class=\"gnc-col-b\"\u003e\n\u003cspan class=\"gnc-rotulo\"\u003e \u003c\/span\u003eDoura e fica crocante\u003c\/td\u003e\n        \u003c\/tr\u003e\n        \u003ctr\u003e\n          \u003ctd class=\"gnc-col-a\"\u003e\n\u003cspan class=\"gnc-rotulo\"\u003eNa carbonara\u003c\/span\u003eO ingrediente original\u003c\/td\u003e\n          \u003ctd class=\"gnc-col-b\"\u003e\n\u003cspan class=\"gnc-rotulo\"\u003e \u003c\/span\u003eO substituto mais comum\u003c\/td\u003e\n        \u003c\/tr\u003e\n      \u003c\/tbody\u003e\n    \u003c\/table\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- OS 60 DIAS --\u003e\n  \u003cdiv class=\"gnc-bloco gnc-bloco--creme\"\u003e\n    \u003cp class=\"gnc-olho\"\u003eO processo\u003c\/p\u003e\n    \u003ch2 class=\"gnc-titulo\"\u003eSessenta dias\u003cbr\u003ede espera.\u003c\/h2\u003e\n\n    \u003cdiv class=\"gnc-etapa\"\u003e\n      \u003cspan class=\"gnc-num\"\u003eETAPA 01\u003c\/span\u003e\n      \u003ch3 class=\"gnc-sub\"\u003eA cura\u003c\/h3\u003e\n      \u003cp\u003eA papada é selecionada e curada no sal, seguindo a receita italiana tradicional. É aqui que a peça começa a perder água e concentrar sabor.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"gnc-etapa\"\u003e\n      \u003cspan class=\"gnc-num\"\u003eETAPA 02\u003c\/span\u003e\n      \u003ch3 class=\"gnc-sub\"\u003eA maturação\u003c\/h3\u003e\n      \u003cp\u003eDois meses de maturação natural. O tempo é o que desenvolve o aroma característico e deixa a textura macia — não tem como acelerar.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"gnc-etapa\"\u003e\n      \u003cspan class=\"gnc-num\"\u003eETAPA 03\u003c\/span\u003e\n      \u003ch3 class=\"gnc-sub\"\u003eO vácuo\u003c\/h3\u003e\n      \u003cp\u003eA peça vai inteira para a embalagem a vácuo, sem fatiar. Assim ela chega na sua cozinha do jeito que saiu da maturação.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- FOTO — frigideira --\u003e\n  \u003cfigure class=\"gnc-figura\"\u003e\n    \u003cimg src=\"https:\/\/d8j0ntlcm91z4.cloudfront.net\/user_3H5vGGwxpUHX9zGhCGKDj8chCpe\/hf_20260820_032058_004c113b-56dd-4bfa-bbf3-e4d07669e362.png\" alt=\"Cubos de guanciale derretendo em frigideira de ferro, soltando gordura\"\u003e\n    \u003cfigcaption\u003eSem óleo, fogo médio — a gordura que solta é o molho\u003c\/figcaption\u003e\n  \u003c\/figure\u003e\n\n  \u003c!-- MODO DE USAR --\u003e\n  \u003cdiv class=\"gnc-bloco gnc-bloco--papel\"\u003e\n    \u003cp class=\"gnc-olho\"\u003eModo de usar\u003c\/p\u003e\n    \u003ch2 class=\"gnc-titulo\"\u003eVem em peça.\u003cbr\u003eVocê decide\u003cbr\u003eo corte.\u003c\/h2\u003e\n    \u003cul class=\"gnc-uso\"\u003e\n      \u003cli\u003e\n\u003cb\u003eComo cortar\u003c\/b\u003eRetire o couro da peça, corte em tiras de mais ou menos 1 cm e depois em cubos. É o formato que a cozinha romana usa.\u003c\/li\u003e\n      \u003cli\u003e\n\u003cb\u003eCarbonara\u003c\/b\u003eCubos na frigideira fria, fogo médio, sem óleo. Quando dourar, desliga e usa a gordura para emulsionar com a gema e o pecorino.\u003c\/li\u003e\n      \u003cli\u003e\n\u003cb\u003eAmatriciana\u003c\/b\u003eMesma base, com tomate pelado e pecorino. A gordura entra no molho antes do tomate.\u003c\/li\u003e\n      \u003cli\u003e\n\u003cb\u003eGricia\u003c\/b\u003eSó guanciale, pecorino e pimenta-do-reino. É o prato que mostra o produto sem nada para se esconder atrás.\u003c\/li\u003e\n      \u003cli\u003e\n\u003cb\u003eFatia fina\u003c\/b\u003eCortada bem fina e selada rápido, também vai bem em bruschetta e sobre risoto.\u003c\/li\u003e\n    \u003c\/ul\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- FOTO — peça e fatias --\u003e\n  \u003cfigure class=\"gnc-figura\"\u003e\n    \u003cimg src=\"https:\/\/d8j0ntlcm91z4.cloudfront.net\/user_3H5vGGwxpUHX9zGhCGKDj8chCpe\/hf_20260820_032058_be779ac7-094a-4406-9903-bc9ffa303718.png\" alt=\"Peça inteira de guanciale com fatias e cubos cortados sobre tábua de madeira\"\u003e\n    \u003cfigcaption\u003ePeça, fatia ou cubo — a mesma peça serve os três\u003c\/figcaption\u003e\n  \u003c\/figure\u003e\n  \u003cdiv class=\"gnc-corte\"\u003e\u003c\/div\u003e\n\n  \u003c!-- GUIA DE PEÇAS --\u003e\n  \u003cdiv class=\"gnc-bloco gnc-bloco--creme\"\u003e\n    \u003cp class=\"gnc-olho\"\u003eGuia de tamanho\u003c\/p\u003e\n    \u003ch2 class=\"gnc-titulo\"\u003eQuantas peças\u003cbr\u003evocê precisa.\u003c\/h2\u003e\n\n    \u003cdiv class=\"gnc-linha-peca\"\u003e\n      \u003cdiv class=\"gnc-chips\"\u003e\u003ci class=\"gnc-chip\"\u003e\u003c\/i\u003e\u003c\/div\u003e\n      \u003cdiv class=\"gnc-peca-txt\"\u003e\n        \u003cb\u003e1 peça · 350 g\u003c\/b\u003e\n        \u003cspan\u003eRende cerca de 7 porções de carbonara.\u003c\/span\u003e\n        \u003cspan class=\"gnc-tag\"\u003ePara conhecer\u003c\/span\u003e\n      \u003c\/div\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"gnc-linha-peca\"\u003e\n      \u003cdiv class=\"gnc-chips\"\u003e\n\u003ci class=\"gnc-chip\"\u003e\u003c\/i\u003e\u003ci class=\"gnc-chip\"\u003e\u003c\/i\u003e\n\u003c\/div\u003e\n      \u003cdiv class=\"gnc-peca-txt\"\u003e\n        \u003cb\u003e2 peças · 700 g\u003c\/b\u003e\n        \u003cspan\u003eCerca de 14 porções. Uma abre, a outra espera no vácuo.\u003c\/span\u003e\n        \u003cspan class=\"gnc-tag\"\u003eEconomiza 4%\u003c\/span\u003e\n      \u003c\/div\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"gnc-linha-peca\"\u003e\n      \u003cdiv class=\"gnc-chips\"\u003e\n\u003ci class=\"gnc-chip\"\u003e\u003c\/i\u003e\u003ci class=\"gnc-chip\"\u003e\u003c\/i\u003e\u003ci class=\"gnc-chip\"\u003e\u003c\/i\u003e\n\u003c\/div\u003e\n      \u003cdiv class=\"gnc-peca-txt\"\u003e\n        \u003cb\u003e3 peças · 1 kg\u003c\/b\u003e\n        \u003cspan\u003eCerca de 21 porções. O ponto em que já compensa congelar parte.\u003c\/span\u003e\n        \u003cspan class=\"gnc-tag\"\u003eEconomiza 7%\u003c\/span\u003e\n      \u003c\/div\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"gnc-linha-peca\"\u003e\n      \u003cdiv class=\"gnc-chips\"\u003e\n\u003ci class=\"gnc-chip\"\u003e\u003c\/i\u003e\u003ci class=\"gnc-chip\"\u003e\u003c\/i\u003e\u003ci class=\"gnc-chip\"\u003e\u003c\/i\u003e\u003ci class=\"gnc-chip\"\u003e\u003c\/i\u003e\u003ci class=\"gnc-chip\"\u003e\u003c\/i\u003e\n\u003c\/div\u003e\n      \u003cdiv class=\"gnc-peca-txt\"\u003e\n        \u003cb\u003e5 peças · 1,75 kg\u003c\/b\u003e\n        \u003cspan\u003eCerca de 35 porções. Para quem cozinha para grupo com frequência.\u003c\/span\u003e\n        \u003cspan class=\"gnc-tag\"\u003eEconomiza 11%\u003c\/span\u003e\n      \u003c\/div\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"gnc-linha-peca\"\u003e\n      \u003cdiv class=\"gnc-chips\"\u003e\n\u003ci class=\"gnc-chip\"\u003e\u003c\/i\u003e\u003ci class=\"gnc-chip\"\u003e\u003c\/i\u003e\u003ci class=\"gnc-chip\"\u003e\u003c\/i\u003e\u003ci class=\"gnc-chip\"\u003e\u003c\/i\u003e\u003ci class=\"gnc-chip\"\u003e\u003c\/i\u003e\u003ci class=\"gnc-chip\"\u003e\u003c\/i\u003e\u003ci class=\"gnc-chip\"\u003e\u003c\/i\u003e\u003ci class=\"gnc-chip\"\u003e\u003c\/i\u003e\u003ci class=\"gnc-chip\"\u003e\u003c\/i\u003e\u003ci class=\"gnc-chip\"\u003e\u003c\/i\u003e\n\u003c\/div\u003e\n      \u003cdiv class=\"gnc-peca-txt\"\u003e\n        \u003cb\u003e10 peças · 3,5 kg\u003c\/b\u003e\n        \u003cspan\u003eCerca de 70 porções. Volume de restaurante, cantina e evento.\u003c\/span\u003e\n        \u003cspan class=\"gnc-tag\"\u003eMelhor preço por quilo\u003c\/span\u003e\n      \u003c\/div\u003e\n    \u003c\/div\u003e\n\n    \u003cp class=\"gnc-nota\"\u003eRendimento calculado a cerca de 50 g de guanciale por porção, que é a proporção clássica romana. Peso aproximado: cada peça é curada e maturada uma a uma, então existe variação natural de gramatura. Escolha a quantidade no seletor desta página.\u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- FOTO — vácuo --\u003e\n  \u003cfigure class=\"gnc-figura\"\u003e\n    \u003cimg src=\"https:\/\/d8j0ntlcm91z4.cloudfront.net\/user_3H5vGGwxpUHX9zGhCGKDj8chCpe\/hf_20260820_032058_948493ea-3014-431f-b37b-a5e67f7d0d3c.png\" alt=\"Peça de guanciale embalada a vácuo ao lado da peça aberta\"\u003e\n    \u003cfigcaption\u003eComo chega — em peça, embalado a vácuo\u003c\/figcaption\u003e\n  \u003c\/figure\u003e\n\n  \u003c!-- FICHA TÉCNICA --\u003e\n  \u003cdiv class=\"gnc-bloco gnc-bloco--creme\"\u003e\n    \u003cp class=\"gnc-olho\"\u003eFicha técnica\u003c\/p\u003e\n    \u003cdl style=\"margin:0;\"\u003e\n      \u003cdiv class=\"gnc-spec\"\u003e\n\u003cdt\u003eCorte\u003c\/dt\u003e\n\u003cdd\u003ePapada suína\u003c\/dd\u003e\n\u003c\/div\u003e\n      \u003cdiv class=\"gnc-spec\"\u003e\n\u003cdt\u003eMaturação\u003c\/dt\u003e\n\u003cdd\u003eNatural, 60 dias\u003c\/dd\u003e\n\u003c\/div\u003e\n      \u003cdiv class=\"gnc-spec\"\u003e\n\u003cdt\u003eFormato\u003c\/dt\u003e\n\u003cdd\u003ePeça inteira, não fatiado\u003c\/dd\u003e\n\u003c\/div\u003e\n      \u003cdiv class=\"gnc-spec\"\u003e\n\u003cdt\u003ePeso por peça\u003c\/dt\u003e\n\u003cdd\u003e335 a 350 g\u003c\/dd\u003e\n\u003c\/div\u003e\n      \u003cdiv class=\"gnc-spec\"\u003e\n\u003cdt\u003eEmbalagem\u003c\/dt\u003e\n\u003cdd\u003eEmbalado a vácuo\u003c\/dd\u003e\n\u003c\/div\u003e\n      \u003cdiv class=\"gnc-spec\"\u003e\n\u003cdt\u003eValidade\u003c\/dt\u003e\n\u003cdd\u003e3 meses\u003c\/dd\u003e\n\u003c\/div\u003e\n      \u003cdiv class=\"gnc-spec\"\u003e\n\u003cdt\u003eMarca\u003c\/dt\u003e\n\u003cdd\u003eFreire Charcutaria\u003c\/dd\u003e\n\u003c\/div\u003e\n    \u003c\/dl\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- PERGUNTAS --\u003e\n  \u003cdiv class=\"gnc-bloco gnc-bloco--papel\"\u003e\n    \u003cp class=\"gnc-olho\"\u003ePerguntas frequentes\u003c\/p\u003e\n\n    \u003cdetails class=\"gnc-faq\"\u003e\n      \u003csummary\u003eO que é guanciale, afinal?\u003c\/summary\u003e\n      \u003cdiv class=\"gnc-resp\"\u003eÉ a papada do porco — a bochecha — curada e maturada. É o corte tradicional da cozinha romana, base da carbonara, da amatriciana e da gricia.\u003c\/div\u003e\n    \u003c\/details\u003e\n\n    \u003cdetails class=\"gnc-faq\"\u003e\n      \u003csummary\u003eDá para trocar por bacon?\u003c\/summary\u003e\n      \u003cdiv class=\"gnc-resp\"\u003eDá, mas o prato muda. O bacon é defumado e vem da barriga; ele doura e fica crocante em vez de derreter. Você perde a gordura que faz o molho da carbonara emulsionar.\u003c\/div\u003e\n    \u003c\/details\u003e\n\n    \u003cdetails class=\"gnc-faq\"\u003e\n      \u003csummary\u003eVem fatiado?\u003c\/summary\u003e\n      \u003cdiv class=\"gnc-resp\"\u003eNão. Vem em peça, a vácuo. É proposital: em cubo, em tira ou em fatia fina, cada preparo pede um corte diferente, e a peça deixa você escolher.\u003c\/div\u003e\n    \u003c\/details\u003e\n\n    \u003cdetails class=\"gnc-faq\"\u003e\n      \u003csummary\u003eComo corto em casa?\u003c\/summary\u003e\n      \u003cdiv class=\"gnc-resp\"\u003eRetire o couro, corte a peça em tiras de mais ou menos 1 cm e depois em cubos. Uma faca bem afiada resolve; não precisa de fatiador.\u003c\/div\u003e\n    \u003c\/details\u003e\n\n    \u003cdetails class=\"gnc-faq\"\u003e\n      \u003csummary\u003ePrecisa cozinhar?\u003c\/summary\u003e\n      \u003cdiv class=\"gnc-resp\"\u003eSim. Vai para a frigideira fria em fogo médio, sem óleo — a própria gordura derrete e é ela que você usa no molho.\u003c\/div\u003e\n    \u003c\/details\u003e\n\n    \u003cdetails class=\"gnc-faq\"\u003e\n      \u003csummary\u003ePosso congelar?\u003c\/summary\u003e\n      \u003cdiv class=\"gnc-resp\"\u003ePode, ainda na embalagem a vácuo ou já cortado em porções. Cortado em cubos e congelado, fica pronto para usar direto na panela.\u003c\/div\u003e\n    \u003c\/details\u003e\n\n    \u003cdetails class=\"gnc-faq\"\u003e\n      \u003csummary\u003eQuanto rende uma peça?\u003c\/summary\u003e\n      \u003cdiv class=\"gnc-resp\"\u003eCerca de 7 porções de carbonara, contando aproximadamente 50 g por pessoa, que é a proporção romana clássica.\u003c\/div\u003e\n    \u003c\/details\u003e\n\n    \u003cdetails class=\"gnc-faq\"\u003e\n      \u003csummary\u003eComo o produto chega?\u003c\/summary\u003e\n      \u003cdiv class=\"gnc-resp\"\u003eEmbalado a vácuo e protegido para o transporte. Envio para todo o Brasil.\u003c\/div\u003e\n    \u003c\/details\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- FECHO --\u003e\n  \u003cdiv class=\"gnc-corte\"\u003e\u003c\/div\u003e\n  \u003cdiv class=\"gnc-fecho\"\u003e\n    \u003cp class=\"gnc-frase\"\u003eSessenta dias\u003cbr\u003epara ficar pronto.\u003c\/p\u003e\n    \u003cp\u003eEscolha a quantidade no seletor desta página e finalize o pedido.\u003c\/p\u003e\n    \u003cp class=\"gnc-assina\"\u003eFreire Charcutaria\u003c\/p\u003e\n  \u003c\/div\u003e\n  \u003cdiv class=\"gnc-pele\"\u003e\u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"Salumeria Dom Aloisio","offers":[{"title":"700g","offer_id":48624920166585,"sku":null,"price":87.9,"currency_code":"BRL","in_stock":true},{"title":"350g","offer_id":48624920133817,"sku":null,"price":45.9,"currency_code":"BRL","in_stock":true},{"title":"1kg","offer_id":48624920199353,"sku":null,"price":127.9,"currency_code":"BRL","in_stock":true},{"title":"1.75kg","offer_id":48624920232121,"sku":null,"price":204.9,"currency_code":"BRL","in_stock":true},{"title":"3.75kg","offer_id":48624920264889,"sku":null,"price":389.9,"currency_code":"BRL","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0796\/2584\/6969\/files\/hf_20260820_032058_93fa43cd-94c9-43a5-953c-d5b866d63192.png?v=1787196465","url":"https:\/\/freirecharcutaria.com\/products\/guancialle-suino-maturado","provider":"Freire Charcutaria","version":"1.0","type":"link"}