The pigs used for this guanciale are only free-range pigs over 12 months old. Guanciale is the cheek of the pig, also known as 'barbozza' in Umbria, a cut of meat run through by lean veins of muscle with a valuable fat component, of a different composition from lard (back fat) and pancetta (belly fat).
It has a harder consistency than bacon and a more distinctive flavour.
Ideal for first courses like 'Carbonara' or 'Amatriciana'.
