Guanciale del Norcino

“Guanciale stagionato” is obtained by curing pork cheeks of heavy Italian pigs. After being trimmed by hand by skilled butchers it is marinated with salt and pepper and hung to mature. It’s rectangular shape enable a more practical use, a regular slice from the beginning to the end and above all a better yield. Its mild and tasty flavour make it a product with an appetizing taste and very versatile use in the kitchen.