Guanciale and Lardo

Great research of the raw material: we are talking about lard over 5 cm tall that comes from heavy pigs at least of one year old. It had been dry-salted and seasoned (not in brine) for at least 4 months. It has a very sweet taste.Also available in vacuum-packed slices

This salami is obtained from the processing of the pig’s throat. Properly worked and trimmed, it is then salted and left to rest. Before the long ageing, it is garnished on the surface with garlic and pepper. The inner part is so sweet and fragrant while the superficial part is delectable.Also available in vacuum-packed slices