Piccalabria seasoned bacon

Guanciale is a type of cured meat obtained from the processing of pork cheek.

Unlike bacon which is processed from the belly part, guanciale is obtained from the neck part. Guanciale is a typical salami of Italian cuisine, and is obtained from the processing of the pig's cheek.

Seasoned guanciale is a variant of guanciale that is aged for a longer period than fresh guanciale, usually between 3 and 12 months.

The seasoning gives the guanciale a more intense taste and a more complex aroma than the fresh guanciale.

The seasoned guanciale is used to flavor pasta all'amatriciana and carbonara, as an ingredient in pizza and as an appetizer cut into thin slices accompanied by bread.

Here are the general steps for making bacon:

• Meat selection: the pork cheek is chosen for its quality and freshness.
• Preparation of the meat: the pig's cheek is cleaned and boned, then it is rubbed with salt and spices for a few days.
• Processing of the salt: the meat is then immersed in a solution of sea salt for a few days to favor conservation and salting.
• Maturation: the meat is then hung to mature in cool and ventilated rooms for a period between 3 and 12 months, in this period the excess water evaporates and the flavors are concentrated.
• Refinement: finally, the guanciale is left to rest in cool, dry environments for a few weeks before being cut and sold.

As with capocollo, each producer has his own secret recipe, and the processing and spices can vary from producer to producer. Furthermore, some producers can only use pork from specific breeds, such as the Cinta Senese or Norcino