Merkki: Marchesini Salumi

The Guanciale is similar to pancetta, because it is made from the pork fat with some lean meat strips. However, it comes from the neck (and not from the belly) of the animal.

The Guanciale is rubbed with salt and covered with pepper and matured for a month.

It is slightly harder than the pancetta.

You can eat the guanciale with bread. However, it tastes especially well diced with sauces like the Amatriciana sauce with tomatoes, onion and chili.