Pancetta/ Guanciale

Gambetti - little legs in Italian - are the chunks of prosciutto from the hock where it gets too small to slice. This cured, lean meat is excellen...

Pancetta is the belly of the pig that is cured for just 4-8 weeks. While it is safe to eat raw, pancetta is generally used in the kitchen adding fl...

Fausto Guadagni's Pancetta Steccata is seasoned with black pepper and rosemary and then folded over and sewn up. It is aged for a year, pressed bet...

Guanciale is the cured cheek and is used a lot in Italian cooking instead of pancetta but what a lot of people don't know is how delicious it is to...

Brothers Riccardo, Leonardo and Valerio Rosati breed black Cinta Senese pigs on their farm just outside of Chianciano in southern Tuscany. They pr...