All our meat products are gluten and lactose free
Our producer is located few kilometers away from “Altopiano della Giara”, he is rooted in a strong family tradition. For over 50 years Paolo and his brothers have been making salami and sausages with ancient local recipes, which they have jealously guarded. The company, which is still a small family business even today, sells its artisan products in the local butcher in his old town.
Guanciale is cured pork cheek, aged for 90/120 and seasoned with black pepper, mixed herbs, cinnamon and washed in dry white wine from Sardinian. Because it's largely fat, guanciale has a seductive pork flavour and delicate, softer texture than either bacon or pancetta. It can be cut and eaten directly in small portions, but is often used as pasta ingredient. It's used in dishes like spaghetrti alla carbonara and sauces like sugo all'amatriciana.
Each Guanciale a weighs 1.100-1300 Kg on average.