The guanciale of Norcia has always been produced in Umbria. Right there, the Salumificio Lanzi uses only high-quality products to produce hams and cured meats. Since 1963, its productions have kept the Umbrian gastronomic tradition alive.
The Guanciale is obtained directly from the pig’s cheek, rubbed with salt and pepper. The aging process requires at least 60 days.
Each piece of guanciale is easily recognisable through the high-quality fat surrounding the thin lines of red meat. It has a spicy flavour and a firm consistency; that’s why it should be cut by hand in slices or cubes.
The guanciale is one of the main ingredients of Roman cuisine. Excellent as an appetizer together with toasted bread. It can also be used to give a special touch to soups and legumes.