Flavours of Umbria

guanciale o Barbozzo


This speciality, made by preserving pork cheek in salt and pepper, is mainly used in the preparation of rich sauces and to add flavour to other dishes. The best guanciale comes from pigs reared in pastures, as the natural process of foraging for food in woods and fields develops stronger jaw muscles in the animals. The finished product is thus leaner and has a more refined taste.