San Vincenzo Guanciale di Maiale al Peperoncino - Dry Cured Pork Cheek with Chilli 350g Approx

The San Vincenzo has features that makes it unique:

• the fresh meat comes from the internal slaughter and the anatomical part is processed fresh, without any temperature changes.

• the trimming and cleaning of the fresh part are done by expert butchers and the product is massaged and mixed with natural spices: it stays for a week to absorb the tastes and aromas that will give it the unmistakable flavor.

• The aromatization with chili pepper is made strictly by hand, to ensure uniformity on the surface of the product.

• Guanciale is later dried for few days before been moved to maturing cells for at least 45 days.

• The entire slow process allows to have a result of excellence and an incredible product, great for cuisine and to taste as sliced, following the rules of the ‘good old tastes’ in the tradition of the San Vincenzo family.