Guanciale (pork cheek) is a cut of pork meat obtained from the pig’s cheek, run through by lean veins of muscle with a valuable fat component, of a different composition from lard (back fat) and pancetta (belly fat): the consistency is harder than pancetta and the flavour more characteristic.
It is used in the preparation of many sauces, including the famous carbonara, amatriciana and gricia. It boasts recognition as a traditional product on the proposal of the regions of Abruzzo (guanciale amatriciano and Campotosto), Calabria, Friuli-Venezia Giulia, Lazio (guanciale dei monti Lepini di maiale nero and guanciale amatriciano), Molise, Sardinia, Tuscany, Umbria and Puglia (guanciale di Faeto).
TYPES AND WEIGHTS
Size: about 1,5 kg
Shelf-life: 180 days
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