This product is prepared with pig's jowl or cheeks. Its name is derived from guancia, the Italian for cheek. Guanciale is similar to the jowl bacons. Pork cheek is rubbed with salt and cured for one month. The meat is then washed, dried, it goes to our cellars for the seasoning, left there for 6 months. It is different from other pork products such as lard because it is 6-7 cm high, has in the middle a vein of lead with a roseate aspect. Its flavor is stronger than other pork products, such as pancetta, and its texture is more delicate. You can eat it simple cut or heated up with bread but Guanciale is traditionally used in dishes like pasta alla matriciana and spaghetti alla carbonara.

INGREDIENTI

carne di suino, sale, spezie, aromi naturali, conservanti: nitrato di potassio (E252),nitrito di sodio (E250).