The fleshy part of the pillow is kept the same as hairdressers and ham, like bacon, is subjected to salting and pressing peppering. Trimming, made during the first stage of preparation gives the pillow a quasi-triangular.
And ‘prepared with the fat covering the region of the cheeks and part of the neck. The meat is placed on a sloping table, sprinkled with salt or pepper, for a period that varies by weight from 4 to 15 days.
Mass simultaneously or subsequently in the press, is hung to dry air and smoke. The maturation lasts from 30 to 60 days and the product can be considered ready when it acquires a consistent look, compact, tough and a characteristic odor.
The Guanciale, for its special fragrance, has a remarkable ability to season many dishes, such as thrushes spit and boiled beans.
The Guanciale is so called, as you know, because it is produced by the cheek of the pig, weighing about 2 to 2.2 kg, triangular. It is finished manually removing non-edible parts, after the salting is done, done using sea salt and various seasonings: cinnamon, black pepper and herbs, with which the cheek undergoes a real massage, after which it is allowed to stand for 15 days.
During this period, the pillow is under 3 and salting at the end, is washed with white vinegar and then strong peppery. Subsequently, it is put to rest, hanging with string to wooden sticks as you do with the musteba.
From the drying following phase, which lasts about 15-20 days, and that of maturing for 75 days beginning dell’asciugatura. The finished product is packaged, but sold loose and full.
Those just mentioned are still mostly handcrafted, kept alive with great dedication and attachment to local traditions. The gastronomic scene is completed, then to other equally intense and details that make the Nuorese one of many areas of Italy that deserve to be even more “discoveries” or “rediscovered” by the Italians themselves.