Guanciale dei Monti Lepini al Maiale Nero: Cured meat obtained from the cheeks of pigs belonging to the local ecotype “maiale nero dei Monti Lepini” (Monte Lepini black pig). Triangular shape, red colour streaked with white; pieces of 0.5 kg; maturation 20 to 120 days. There are two versions of the Monti Lepini black pig guanciale: classical and aromatised. Sapid flavour with accentuated aromatisation in the version with flavourings.
Wooden containers for the marination stage
Historic cellar-type rooms for the maturation phase
Use of Monti Lepini black pig, pasture raised, final fattening with cereals. Bathing (marinating) in Cesanese wine and flavourings. Produced exclusively in the winter period.
Historical product of the Monti Lepini, at present endangered by the reduced numbers of the black pig. Recovery of this species is being attempted under Regional Law 15/2000 and through cooperation between breeders, pork butcheries and the Municipality of Carpineto Romano. In particular the tradition of using the Monti Lepini black pig has been resumed. In this area, in any case extending to Mounts Ausoni, Aurunci and Prenestini, there is still a local swine ecotype, highly appreciated for the quality of meat destined to transformation.