Guanciale o Buccularu di Suino Nero dei Nebrodi
Cheek or "Buccularu" from the black pig, its name derived from the dialect word "buccularu" meaning check of the pig.
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