Guanciale Stagionata Salina di Cervia (340g)
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 - guanciale means "cheek" It can be used in much the same way as you would use pancetta, For a traditional Bucatini all'Amatriciana recipe