The guanciale is the cut of pork obtained from the cheek of the pig, crossed by lean veins of muscle with a component of valuable fat, of a composition different from lard (back fat) and pancetta (belly fat): the consistency is more harder than bacon and more distinctive flavor.
It is part of the preparation of many condiments among which amatriciana and carbonara are famous.
It boasts the recognition of a traditional product on the proposal of the regions of Abruzzo (Amatriciano and Campotosto guanciale), Calabria, Friuli-Venezia Giulia, Lazio (black pig and Amatriciano guanciale of the Lepini mountains), Molise, Sardinia, Tuscany and Umbria.
informations :
- Aurora
- pålæg
- min 100 gr stk
