Guanciale: Cured meat in pieces of about 1 Kg in weight. Anatomical shape of the cheek (triangular), red in colour, streaked with white; the fatty part of the tissue appears pinkish. Flavour from delicate sapid to sharp sapid. In some cases flavoured with smoke from the drying process or specific smoking.
Materials used in local tradition Wooden base for salting the meat and wood used as fuel for the drying phase.
Premises used in local tradition Drying rooms with open fire and rooms for maturation.
Traditional features of the production process Dry-fed pigs; selected cuts; drying by open fire; flavouring of the meat. Maturation carried out in historic well-ventilated rooms in case of winter production.
Traditional history of product Country families, especially in mountain areas, used to process pig-meats to obtain certain foods to be aged and preserved over time, especially for the long cold winters, such as the guanciale. Guanciale was traditionally prepared in the provinces of Frosinone, Viterbo and Rieti. Today it is produced throughout Lazio.