Nerino jowl
from Producer Fattoria Laurenzi
Guanciale is obtained through the processing of the sottocollo, which joins the two cheeks of the pig.
In this case we use the cheeks of the Cynthia black belted pig, “the lost pig”. Until the beginning of the twentieth century, black belted pigs were the typical Italian breed, almost lost with the arrival of pink pigs. The black belted pig grows slowly but has a high quality meat, suitable for the production of sausages and prized hams.
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
