Guanciale Con Pepe Simonini
Guanciale is dry cured pork cheek coated in black pepper. a very valuable fatty part and appreciated. It is then subsequently salted and peppered, flavoured with herbs such as rosemary and sage, and then be placed in maturing for 30-40 days. The result is a very nutritious and tasty cured meat, tinged with muscle strips depending on the animal. It can be used in much the same way as you would use pancetta, For a traditional Bucatini all'Amatriciana