Cheek Amatriciano


  • Cheek Amatriciano

Energitismo Insight

Cured bacon from cheek of the pig is used with the characteristic triangular shape. The Amatriciano is aged 2-3 months. The pig cheek has a strong bond with this territory, between Abruzzo and Lazio, as it was an integral part of the supply for pastors of the Monti della Laga which guaranteed a good calorie intake during their stay in the mountains. Together with pecorino, it was originally the only condiment for pasta amatriciana.

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