CURED MEATS

Smoked guanciale

guanciale-affumicato

A Lessinia recipe with a nod to the strong flavours of southern Italy: pork neck and cheek are salted, cured, generously peppered and lightly smoked. The result is a cured meat that combined mildness and body in a single flavour.

How to enjoy it

Thinly sliced on toasted polenta or bread, or cut thicker and used in delicious carbonara or Amatriciana pasta sauces.