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Description |
The Guanciotta o Guanciale di Fabriano is produced by the pig's cheek (rolled or not) seasoned with salt, ground pepper and garlic scent without other ingredients.
It is left to dry for at least 10 days in rooms heated by a fireplace.
The period of natural aging process varies with the size of the product at between 40 and 100 days.
Approximate weight: from 1.5 kg to 1.7 kg
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© 2010 Enrico Massetti
Italian Salami - Italian charcuterie
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