Marche, Italy
Pork
Guanciale is a triangular cured meat from a pig’s jowl, with one or two cross veins of lean meat. Different from pancetta, which comes from the pig’s belly. Guanciale is aged at least 3 months after being lightly rubbed with salt and covered with pepper.
Profile: Spicy, earthy
Food: Amatriciana, Cod Fillet, Broccoli
Wine: Riesling, New World Sauvignon Blanc, Syrah
Pork
Guanciale is a triangular cured meat from a pig’s jowl, with one or two cross veins of lean meat. Different from pancetta, which comes from the pig’s belly. Guanciale is aged at least 3 months after being lightly rubbed with salt and covered with pepper.
Profile: Spicy, earthy
Food: Amatriciana, Cod Fillet, Broccoli
Wine: Riesling, New World Sauvignon Blanc, Syrah