Guanciale from Semi-Wild Lucano Breeding

The guanciale is the part of the pig's cheek typically used for amatriciana or carbonara. The animals used are raised in a semi-wild state within the Pollino National Park.
The classic shape of Guanciale is triangular. The meat is salted for just under a week and then seasoned with pepper, ground paprika, and other aromatic herbs. It is then followed by a long aging process.

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