Molise Pork Cheek

The pork cheek is obtained from the cheeks of Italian pigs that the producer raises on his farm in Molise.

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

It is then salted and peppered, flavoured with aromatic herbs and then aged for approximately 3 months.

You get a very nutritious and tasty cured meat.

Molise pork cheek is a cured meat used as an appetizer, ideal on warm croutons or on hot, steaming polenta, so that it melts slightly.

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

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

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

After purchase, guanciale must be stored in the refrigerator in its vacuum-packed packaging, to ensure the product is isolated from the air and free of contaminants.

It is a product subject to natural weight loss.