The Guanciale al pepe Sorrentino is a versatile product with multiple applications, both in cooking and as an appetizer, weighing about 1.5 kg.

The Guanciale Sorrentino has characteristics that make it unique.

First of all, the processing:
- The meat used comes from in-house slaughtering. The anatomical part of the Guanciale is processed when fresh, without temperature alterations;
- The trimming and cleaning of the fresh product, then, are carried out by master butchers. When finished, it is massaged and amalgamated with natural spices and left to rest for a week, to absorb the flavors and aromas that will give it that unmistakable taste;
- The next step is to sprinkle it with ground black pepper from fresh (or chili pepper as the case may be). The application is done strictly byhand to ensure uniformity on the surface of the product.

Seasoning is another strong point:
- At the end of the flavoring process, the Guanciale is taken to the drying room where it remains for a few days. Once dry, it is then moved to seasoning where it stays for at least 45 days;
- The slow seasoning and the process highlighted above allow for excellence and an incredible product. Sorrentino Pepper Guanciale is excellent both for cooking (hors d'oeuvres) and to enjoy as a slice (bruschetta), because it is in line with the flavors of the past and in the perfect norcina tradition of the Sorrentino family.