A fellow that has always been at the shepherds’ side during transhumance, thanks to the easy preservation and the simple but strong flavor, endowed with great balance: the Guanciale.
Its production starts with the cheek and with the throat of the pig. Its salting, the slow and natural curing at the Felino Boschi Fratelli cellars, preservation and the typical spice recipe are aimed to give the right balance between the main fat part and the lean one, less dominant but equally important to give the right flavor.
A strong taste, a strong will to be remembered, a simple but stubborn character that rises slice after slice and in the gastronomic itineraries of the kitchens of Italy, where the fat part melts binding the flavors and the lean one is ready to make you enjoy its crunchiness.
