Guanciale is a cut of meat obtained from the cheek of the pig. Salted and seasoned for more than two months, it is a typical cured meat from the cuisine from Lazio and is the basis of many dishes including the timeless “Spaghetti alla carbonara”.
Guanciale is a cut of meat obtained from the cheek of the pig. Salted and seasoned for more than two months, it is a typical cured meat from the cuisine from Lazio and is the basis of many dishes including the timeless “Spaghetti alla carbonara”.
WEIGHT: 1.0 Kg
MATURING: 60 days minimum