Guanciale is the cheek of the pig, a meat composed of lean veins and a more valuable fat than that which characterizes other cuts of the pig. Native to central Italy, its strong and enveloping flavor is making it
increasingly a protagonist of Italian cuisine at all latitudes.
Il Mangiarbene’s Guanciale is characterized by balance and harmony, with a slice featuring the right fat-to-fat ratio, a well-marbled lean and a slightly pinkish fat.
The spicy aroma reminiscent of noble molds is well balanced with roundness on the palate and an uncommonly melt-in-your-mouth texture.
A journey into tradition
Taking one’s steps through the Italian Salumeria is equivalent to walking through the thousand bell towers of our country, visiting enchanting places and shaking wise hands. In our selection, far-flung souls live and will live together, sharing a passion for quality raw materials and respectful, artisanal processing.
From rediscovering the Alpine tradition in very limited runs, through Parma, touching Central Italy, to rediscovering the surprising qualities of the black pig.
A journey that treats each seasoning as if it were a photograph of that enchanting place of tradition and taste that we have visited at least once.
