Guanciale with black pepper

The name Guanciale derives from the Italian word “guancia” (“cheek” in English), a part of the pork neck, which is salted. The salted and seasoned Guanciale, has always accompanied the shepherds of Middle Italy during the transhumance; easy to preserve, savory and nutrient it was together with matured cheese their ordinary meal. In the Levoni’s version it has no rind and it’s not seasoned, but instead it’s cooked and flavored with black pepper.   Juicy and month-melting, the slice seems to disappear in the mouth. Thinly cut it can be tasted pure or as appetizer on a deli meats platter. Thick grilled slices can enrich the common barbecue. In cubes or matchsticks as ingredient for sauces to enhance first courses, pizzas, pasta, or salads and soups.

Some recipe ideas (follow the links for full details):

Rigatoni pasta with Pecorino cheese and pepper guanciale
Mezzi paccheri pasta with radicchio pesto and pepper guanciale
Pizza with chickpea cream, fior di latte cheese and pepper guanciale
Pizza with porcini mushrooms and pepper guanciale
Carbonara sandwich with pepper guanciale
Sandwich with turnip greens, honey and pepper guanciale

Origin: Italy
Brand: Levoni
Storage: Keep dry and refrigerated
Shelf Life: see date on package
Ingredients: Pork, Black Pepper, Salt, Preservatives

Since 1911, Levoni has been synonymous of high quality cold meats. Levoni uses traditional Italian methods with an extreme selection of raw ingredients and expert processing methods. For more information look at www.levoni.it