Guanciale with pepper is made by using pigs'cheek lard. One of its main features is an extraordinary softness.
La Fattoria cures the Guanciale for months after having carefully processed it: first step is a very light and gentle salt rubbing; then pork meat is covered with pepper on the outside and left to cure.
After ageing period, it can be sliced and served as any cured meat.
It will melt on a slice of warm bread!