Guanciale Cured Meat from Pork Cheeks

It is obtained from the pig cheek from which the name derives.
The processing provides for the salting operation with salt and spices, drying in special rooms and a seasoning of about 2 months.
The slice presents itself with an alternation of a layer of fat and thin and with a rosy color.
Ideal for the preparation of first courses and in particular for the amatriciana pasta and carbonara.