The seasoned guanciale produced by the Tuscan Ghiotti is a cut of meat derived from the cheek of the pig, this piece is made up of precious fat with a vein of tender meat inside. The guanciale is salted and spiced before being aged for several months. Guanciale is used in Italian cuisine for the preparation of various dishes, some of the most famous are spaghetti all'Amatriciana and Carbonara. Guanciale varies from region to region, in Lazio the guanciale is also flavored with chili and garlic, for some recipes of pasta all'Amatriciana, a guanciale that is briefly smoked with oak wood is also used. Pairings: Guanciale is used in many recipes such as Carbonara and Amatriciana, it is excellent served thinly sliced like lardo, together with acacia honey and a glass of Barbera di Braida. Storage: Keep cool, once sliced cover the cut properly. Processing: Guanciale is produced exclusively with the cheek of the pig. Sometimes it is compared to pancetta; the substantial difference is the higher quality of the lardo present in the cheek as it is more delicate and sweet. Once cut, the guanciale is first salted and massaged, then spiced with pepper. The aging of guanciale lasts for several months before being marketed.