Made in the village of Suzzara, Lombardy by the Lusetti family, who have been maturing meats for three generations.
This Guanciale (which is a pig's cheek) is matured for 40 days, rubbed with a traditional blend of dried herbs and spices (mostly pepper). This is the cut of meat that is used to make the traditional Carbonara.
Ingredients: Pork meat, pepper, spice, E250, E301
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