“GUANCIALE” is made with lard streaked of lean, obtained from the pork’s cheek. It is salted on basin, cleaned, dried and seasoned with coarse ground pepper on the meat site keeping free pork rind. Variable size from 1,5 to 2 kg, very fat.
It matures from 30 to 90 days. At the cutting time guanciale has to be very compact, with white color on the fat part and red on the lean.
It is used to prepare “amatriciana” or “carbonara” sauces. Do not confuse with bacon that is obtained from the ribs of the pork. The pork meat used comes from farming of white breeds crossed and selected in the National territory. The product is vacuum packed to guarantee hygiene and a better quality.. HELPFUL ADVICES
Open the vacuum pack one or two days before using the product and liberates it from the packing. Wraps in a with cloth for one day in the refrigerator so it dries. Every time you eat it delete the first slice, if you are not using it for a day and then put it in the refrigerator always wraps in the cloth. If you respect this simple advice, the salami can be preserved for more than a month.