Pork cheek (buccularu, in Sicilian) is salted and seasoned with herbs such as red pepper and wild fennel, then cured for 60 days. It can be enjoyed au naturel, thinly sliced or just warmed and placed on slices of bread; its most famous use, however, remains in dishes such as amatriciana and carbonara.

INGREDIENTS: Pure pork (from Sicily/Italy), salt, black pepper, E252

Maturation: min 30 days

N.B: PRODUCTS SUBJECT TO WEIGHT LOSS, the weight determined at the time of dispatch shall prevail.