Pig’s cheek or chin

The pig’s cheek is triangular in shape, for processing purposes, is of medium size, it varies in weight from 800g to 1000g and is cured and covered in pepper.

Description of processing, preservation and curing methods:

1. Cutting: The part of the pig in question is the cheek muscle, after removal of the skin;

2. Trimming;

3. Salting: Preservation with salt for 4-5 days;

4. Washing: After rubbing with garlic, wine is added and then it is covered with pepper;

5. Drying for 4-5 days;

6. Curing for a period of 60-90 days.

REGION OF UMBRIAREGIONAL COMMITTEE – Regional Directorate for Production Activities Crop Production Services and Innovation Policies

PRODUCT IDENTIFICATION CARD TRADITIONAL FOOD PRODUCTS OF UMBRIA

Materials and specific tools used for preparation and seasoning: Various types of knife, containers for preserving with salt, skinning machine and refrigerator.

Description of rooms for processing, preservation and seasoning:

1. Cutting room, where the pork is cut into the various parts and prepared for use;

2. Processing room: where the guanciale is trimmed, salted and washed;

3. Drying and/or curing room: the first is temperature controlled and the second is at a natural temperature.The pigs are bred to pasture, where they grow slowly, eating tasty foods and the facial muscles they use for chewing develop as they search for food. A product obtained in this way will have more lean parts.

Barbozzo is ideal for preparing very tasty dishes, such as scafata, pan-cooked Bettona peas and pasta all’amatriciana.