Guanciale della Masseria


Historical notes date back to the 11th century by the friars of northern Lazio and neighboring Tuscany. Our Guanciale made exclusively from the cheek of Italian heavy pork, has recent birth but preserves as usual, the two ingredients used: smoked salt and pepper.
“The poor prince” as it was called by Benedictine monks, was and is a reassuring food, as rich in nutrients, it is preserved for a long time and is easy to use both raw and cooked for a robust kitchen.

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