This smoked, dry and simply cured meat, characterized by streaks of white fat and red meat is very similar to bacon. It is slightly leaner than bacon and can be eaten wrapped around bread sticks, paired with cheeses or can be added to a variety of cooked recipes such as soups, pastas, eggs and vegetables dishes, giving them a boost in flavor. It's a great substitute for guanciale in dishes like Carbonara and Amatriciana.
Age: 50/120 days
250g
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