Pork Guanciale Molisano

Pork cheek is made from the cheek of Italian pigs that the producer raises on his farm in Molise.

It comes with the rind and alternating layers of fat and lean.

It is then subsequently salted and peppered, flavored with herbs and then cured for about 3 months.

This results in a very nutritious and tasty cured meat.

Molise pork cheek is an appetizer sausage and is ideal on warm croutons of bread or on hot, steaming polenta so that it melts

slightly.

It is used in the preparation of sauces for pasta dishes and for some traditional recipes such as carbonara and amatriciana.

During cooking, the fat in the guanciale melts, imparting great flavor to the dishes and sauces in which it is used.

It is generally accompanied by white or rosé wines such as Fannia Falanghina DOC or Rosa dei campi IGT

The guanciale after purchase should be stored in the refrigerator in its vacuum pack, so as to ensure the isolation of the

product from the air and the absence of contaminants.