Italian cured meats

Salted and air-dried cured meats, handmade according to secret family recipes from the hills of Irpinia and
Benevento. From spicy salsiccia and soft pancetta to prosciutto that matures for up to a year and a half.

Artisanally cured pork neck

12.50 €

Guanciale is made from the cheek of the pig and is, in contrast to pancetta (belly), not smoked but only salted and seasoned — an essential ingredient in authentic carbonara and amatriciana.