Guanciale is made from pork cheek. Once the cut with rind has been obtained, the cheek is
processed with salt, pepper and aromatic spices. A thorough massage makes the spices and salt
penetrate deeply. Slow curing ensures natural seasoning of the product. The slice has typical red
veins of the lean interspersed with the white of the fat; the slightly spicy aroma is delicate. The
sweet taste is contrasted with a fine tastefulness. It can be enjoyed in whole slices, thinner or in
small pieces, as an appetizer or as a second course, or cooked to flavor traditional Italian dishes.
Store in a cool and dry place. Vacuum pack, do not pierce the bag.