CURED MEATS
Smoked guanciale

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.
Tasting notes
Minimum curing 180 days.