Guanciale Stagionata Salina di Cervia
Guanciale Toscano is traditionally dried for three weeks, which gives it a fabulous depth of flavour. It is made using the meat from the pigs' cheeks, hence the name - guancia means "cheek" It can be used in much the same way as you would use pancetta, Great for a traditional Bucatini all'Amatriciana.