Guanciale is a fatty cut of pig from the "cheek" between the head and the shoulder. It has a similar composition to pancetta in that it is made up of fatty tissue with one or two veins across lean muscle. Once removed, it is seasoned with salt, then covered with pepper and left to mature for at least 30 days. It is very flavoursome, not too salty and has a very aromatic aftertaste. It can be eaten finely sliced on its own or slightly heated over a slice of plain bread or even used in sauces like amatriciana or carbonara.

CHARACTERISTICS

Shape: triangular, approx. 30 cm in height

Weight:  approx. 1.200kg

Appearance of cut:  white with traces of pink lean meat

Aroma:  intense and spicy