Guanciale, also known as seasoned gota, is obtained from the cheek (gota, in Tuscan) and from the throat of the pig (Buccularu in Sicilian); it is salted and cured like bacon, then aged for two months; for the tanning, aromas such as red pepper and wild fennel are used, it is similar in appearance to bacon, even if it has less fat; it can be eaten plain, thinly sliced or just warmed up and then placed on slices of bland bread; but its most famous use is certainly to end up in sauces, especially all'amatriciana and carbonara.
INGREDIENTS: Black pork meat, salt, black or red pepper, wild fennel. Preservative E252
Appearance: Piece of meat from the pig's cheek, pear shaped with a rind on the lower surface.
Consistency: Appearance when cut: White with evidence of lean pink meat.
Weight: Varies from 1.2 to 2.4 Kg
Taste: The taste is savoury but not salty and has a very fragrant aftertaste
Aroma: Intense and spicy