Cheek lard, guanciale in Italian, is the term that indicates a product obtained from the cheek of the pig, very similar to bacon, widely used in the region of Lazio in the preparation of pasta alla carbonara and alla amatriciana. The triangular-shaped guanciale is seasoned for at least three months after being salted and flavoured with pepper or chilli.

Are you planning a Halloween party? These pumpkin fritters are perfect for your dinner: they are tasty, easy to make and can be served either as an appetizer or a side dish.

Trending Recipes