Jowl
from Producer Le Bontà dei Colli
Guanciale is obtained through the processing of the sottocollo, which joins the two cheeks of the pig.
It is trimmed up to get a triangular shape. The processing continues with the aromatization of the sottocollo through the use of salt, pepper and garlic.
The maturation time varies from 30 to 60 days.
SIMILAR PRODUCTS
Pressed and flattened aged salami
from Producer Salumificio Artigianale di Rampini Gianfranco
Salame bastardo – spreadable salami
from Producer Macelleria Norcineria Il Casale de Li Tappi
