Guanciale is a kind of cured meat produced from the cheek (guancia) of the pig. Guanciale Amatriciano has the characteristic triangular shape and is aged 2-3 months.
The pig cheek has a strong bond with this territory, between Abruzzo and Lazio regions, as it was an integral part of the supply for pastors of the Monti della Laga.
It guaranteed a good calorie intake during their stay in the mountains and, together with pecorino, it was originally the only condiment for pasta amatriciana.
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