The Amatriciano Guanciale Excellence from Amatrice
The bacon, indispensable for the famous pasta all'amatriciana, is obtained from the pig's throat, salted and well seasoned with spices before moving on to the drying phase. Removed from the salt, drained and tied with string, the pillows are left to flavor with pepper: a touch that enhances the flavor and gives character without altering the taste. The seasoning ends after a period of three months.
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