Guanciale Stagionato

Made from Italian pork cheek. After salting by hand with a seasoning of salt and ground pepper, it rests in the cell for 2 weeks, followed by seasoning for at least 50 days to best enhance its characteristics during cooking. After being cooled, the cured cheek is cut into strips and packaged. The quality of the initial raw material, combined with the cut strips typical of the real cheek cooked in the historic Roman trattorias, provide for the preparation of an authentic amatriciana pasta. The stamp shape also gives the tasting a more enveloping sensation on the palate as well as ensuring better presentation of the dish.