The guanciale is obtained from the cheek of the pig with rind.
It is a very valuable and appreciated fatty part. It is then salted, peppered and aromatised with herbs and aromas.

It does not contain colorants, gluten, milk and its derivatives.

Guanciale is an important ingredient in amatriciana pasta sauce: it wouldn’t have the same flavour without it!
It can be enjoyed just heated up on the grill plate and then dressed with a few drops of balsamic reduction.