Guanciale ( Jowl ) of Cinta Senese

Guanciale (or Gota) di Cinta Sen ese is a fine cured meat made from the cheek and throat of the Cinta Senese PDO breed of pig . Unlike lard, it has the characteristic veins of lean muscle that create a perfect balance with the noble fat.

Main Features

• Cut: The “Gota” includes the part from the snout to the shoulder, known for its firm texture and flavorful fat.

• Aromatic Profile: It is tanned with salt, pepper and natural flavorings (often garlic and rosemary) and left to mature for about 60-90 days.

• Taste: Compared to common guanciale, Gota di Cinta has a more intense and persistent flavor, with a woody note due to the pig’s wild diet (acorns and tubers).

• Texture: The fatty part is extremely melting, while the lean grain remains tenacious and juicy.

Ideal Use

• Uncooked: Sliced very thinly on warm bread, where the fat begins to “sweat” releasing the scents of the spices.

• In the Kitchen: It is the ingredient of choice for a gourmet Carbonara or Amatriciana, as its fat, as it melts, creates a much more complex aromatic base than regular guanciale.