Guanciale

Forming the culinary foundation of the Lazio and Umbria regions, Guanciale is a traditional cured meat product prepared from the high-fat and meat tissue of the pig's cheek and neck. Although it is frequently confused with pancetta (pork belly), Guanciale's fat ratio, texture, and aromatic intensity place it in a unique position in Italian cuisine.

The Carbonara we serve at Pizzeria Pera

After being rubbed with salt, freshly ground black peppercorns, garlic, and sometimes rosemary or sage, it is cured for at least 3 months in cool and airy cellars. During this process, its fat achieves a silky softness and, when cooked, melts easily in the pan, leaving a deep, slightly sweet, and intensely aromatic fat at the base of the pot.

At Pizzeria Pera, we always use GI (Geographical Indication) certified Guanciale for the Carbonara on our menu and the Amatriciana we prepare seasonally. The flavor of Guanciale forms the very soul of Carbonara, in particular.