Guanciale

Guanciale is a cured meat obtained from the pork jowl. Its high percentage of precious fat allows this salami to replace vegetable fats like oil in cooking, becoming a valuable ingredient in many typical recipes of Lazio's cuisine. How can we not mention bucatini all'amatriciana and spaghetti alla carbonara, which owe their distinctive taste to the strips of guanciale?

A particularly delicious product that pairs well with traditional Lazio dishes is the Guanciale di Mangalica, made exclusively from Mangalica pigs raised semi-wild in the Viterbo area. Another product that stands out for its excellent quality is the Guanciale Gran Riserva, part of our selection. In this case, the aging process of at least 4 months gives the salami a unique texture and taste that complements the main dishes of Roman tradition. Once the top rind and lower part are removed, guanciale should be sliced not too thinly, allowing it to become crispy on the outside while remaining tender inside.

A truly special product due to its uniqueness is the Guanciale cotto, a salami rooted in the past. The earliest records of this cured meat date back to the early 20th century when the pork jowl was salted and seasoned. After processing, it was dried and cooked in Bellone white wine, a grape variety typical of Lazio. The clean and aromatic flavor combines with the scent of wine, creating a salami that today "survives" thanks to the commitment of companies like D.O.L Di Origine Laziale. It would be impossible to spend a few days vacationing in our region and leave without having tasted it at least once, and for those who don't want to give up its unique taste even once back home, we at D.O.L. also offer convenient home delivery throughout Italy.