Guanciale - Smoked
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A recipe from Lessinia that winks at the strong flavors of Southern Italy: the neck and cheek of the pig, are salted, seasoned, peppered in abundance and slightly smoked. The result is a sausage that combines sweetness and body in a unique flavor.
How to prove it
Cut thin on toasted bread and polenta or, cut more often, to prepare tasty sauces amatriciana or carbonara.