“Guanciale” is derived from the cheek and part of the neck of a pig that has at least 9 months and its uniqueness lies in the fact that externally is seasoned with salt and pepper and often with garlic, sage and rosemary. the meat is left to mature for at least three months: in this period form the hard crust that characterizes the outside while the interior takes on a very intense flavor. Usually it is used for sauces or even warmed up on bread.

If you enjoyed our Food Tour, you’d probably remember that is one of the most important ingredients for the matriciana pasta style.