The Guanciale, typical particularly in central Italy, is obtained from a single piece between the pig's throat and the cheek (guancia), hence its name. Recently rediscovered by enthusiasts of good cuisine, the Guanciale is an indispensable, even mandatory, ingredient in the authentic recipe for Spaghetti all`Amatriciana, which is made with Guanciale (and not bacon or pancetta), spaghetti, grated pecorino and, above all, without onions.

In contrast with the Guanciale Calabro (spicy and fiery) and that of the Marche (lightly smoked), the Guanciale Toscano is more soft and seductive. It lends itself to experimental dishes, such as a pairing with fish: thinly sliced, it can form a light, crisp covering for large red mullet or small monkfish baked in the oven and accompanied by fresh broad beans, lightly steamed and dressed with a drizzle of extra virgin olive oil.