Aged Pork cheek

Strips of bacon for amatriciana in trays ready for your sauces Production of seasoned pork cheek Guanciale

Obtained from the meat of Italian pigs. The meat is trimmed to obtain the typical triangular shape, then it is processed with salt and pepper. After about two months of ageing, it is cut into stripes.
Browned for a few minutes in a pan, it is the ideal dressing for pasta all’amatriciana.