PRODUCT DETAILS
 The  guanciale, indispensable for the famous amatriciana pasta, is obtained from the pig's throat, salted and well seasoned with spices before moving on to the drying phase. Removed from the salt, drained and tied with string, the cheeks are left to flavor with pepper: a touch that enhances the flavor and gives  character without altering the taste. The seasoning ends after a period  three months.
 
 ADVICE FOR USE
 First: pasta alla gricia,  spaghetti carbonara, spaghetti alla amatriciana, spaghetti in pistachio sauce and bacon,  cream of chestnuts with bacon