This is an ancient speciality of our region (Calabria). The name guanciale comes from guancia, which means cheek in Italian, this piece of meat derives from the jowl of the pig and it has a triangular form. Guanciale has a streak of pink meat in the center which is surrounded by fat. It is salted for about four days and then massaged with red wine, herbs and spices, then smoked and left to dry at a natural temperature and humidity for about two months. The Romans adopted guanciale to prepare spaghetti or bucatini all Amatriciana and spaghetti alla carbonara. But you can also eat Guanciale on a piece of home made Calabrian bread or scrambled eggs.
PACKAGE:Vacuum packetSTORAGEFridge +6 °C / +10 °CWEIGHT PIECES:2000 gr eachSEASONED:90 daysEXPIRATION:180 days from package