It’s extracted and obtained from the pork cheek, carefully cut and degreased. After being salted and cured, it’s then submitted to slow seasoning.

It’s similar to bacon, although with a less amount of grease. It comes with the classic lean veins combined with fine grease. These give it an unmatched and unique taste.

Guanciale can be tasted on its own, thinly sliced ​​or just heated and then placed on slices of bread or bruschetta. We warmly recommend it with strong red wines or with double malt beers. However, the best matching is that with sauces, especially with spaghetti Amatriciana and Carbonara.

Thinly sliced, it can be the most appropriate combination with appetizers and cold cuts that are surely enriched by its intense flavor. It is also used while making excellent Bruschetta that becomes the tasty solution for snacks for aperitif or apericena. Bread’s heat, in fact, will melt its wonderful greasy elements allowing us to taste the delicious mix created by its velvety softness and the crunchiness of the bread.

We highly suggest Crostino with the refined intensity of the black truffle.