It is made from the lower part of the pork cheek, salted and left to rest for about a month. Cleaned and dried, it is taken to the cellar where it matures for at least 6 months. Unlike lard, it is about 6-7 centimetres high, with a vein of lean running through it, as it encloses the ligaments of the jaw muscles, fat and lean are of a beautiful pink colour.
Try it as if it were a common sausage - sliced, thinly sliced or lightly warmed on fresh bread; however, its best known use is certainly in sauces, especially all'amatriciana and alla carbonara.
INGREDIENTSPork, salt, spices, natural flavourings, preservatives: potassium nitrate (E252), sodium nitrite (E250).