In this Levoni’s interpretation the Guanciale has no rind and it’s not seasoned. It’s cooked and flavoured with black pepper. The rustic and inviting appearance partly recalls the “classic” Guanciale. The parfum is delicate and characterised by mild pepper notes. The flavour is sweet and followed by the aromaticity and the warming sensation of black pepper.
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The name Guanciale derives from the Italian word “guancia” (“cheek” in English), a part of the pork nek, which is salted. The salted and seasoned Guanciale, has always accompanied the shepherds of Middle Italy during the transhumance; easy to preserve, savoury and nutrient it was together with matured cheese their ordinary meal. In the Levoni’s version it has no rind and it’s not seasoned, but instead it’s cooked and flavoured with black pepper.
Intense yet agreeable black pepper scents pair with the smell of meat. From the first taste the sweetness is followed by the aromaticity and the heat sensation produced by pepper. Juicy and month-melting, the slice seems to disappear in the mouth. Thinly cut it can be tasted pure or as appetizer on a deli meats platter. Dick grilled slices can enrich the common barbecue. In cubes or matchsticks as ingredient for sauces to enhance first courses or salads and soups.