Black Pig Cheek

From pigs born and raised on the farm

The noble cut of Roman tradition crafted by the De Angelis family

The Black Pig's Guanciale Amano

Ammano Black Pig Guanciale is the most prized and distinctive cut of pork butchers in Lazio, a fundamental and irreplaceable ingredient in some of the most famous Roman recipes: carbonara, amatriciana, and gricia. This guanciale is produced by the De Angelis family using exclusively cheeks from pigs born, raised, and slaughtered on their farm in Fiumicino, ensuring a very short supply chain, complete traceability, and complete control over every stage of breeding and processing.

Pork cheek is an anatomically unique cut: a muscle constantly worked by the animal as it chews, featuring veins of sweet, soft fat alternating with flavorful lean meat, creating the perfect marbling that slowly melts away during cooking, releasing intense flavor and a unique creaminess. The De Angelis family's artisanal production follows the traditional Roman method: the cheeks are carefully trimmed, maintaining the perfect balance of lean and fat, dry-salted with sea salt and coarsely ground black peppercorns, massaged to promote the aromas, and aged in a naturally ventilated cellar.

During weeks of patient maturation (a minimum of 3-4 weeks, up to 2-3 months for more advanced aging), the guanciale loses moisture, concentrating flavors. It develops its characteristic, slightly hardened outer crust that protects the soft, fragrant interior, and acquires that unmistakable aroma of spices, cured meat, and cellar age that heralds the gastronomic pleasure. When cut, the slice reveals a harmonious alternation of creamy white streaks and pinkish hues of lean meat. The flavor is powerful yet balanced: the sweetness of the pork fat, the savory flavor of sea salt, the delicate spiciness of black pepper, and the complex aromatic notes developed during the aging process. The texture is soft and melting, literally melting in the mouth or in the pan.

The roots of guanciale are deep in the pastoral tradition of Lazio.

Guanciale (cured pork cheek) is a defining ingredient of Roman cuisine, and more generally of the Lazio region, with origins rooted in pastoral and peasant culture, when nothing from the pig went to waste. While the finest cuts were transformed into hams and salamis for sale or festive consumption, the less prized cuts, such as cheeks, head, and trotters, were processed for family consumption. Paradoxically, these "poor" cuts proved extraordinary in flavor and versatility, becoming the protagonists of iconic dishes.

Carbonara, amatriciana, and gricia—the "holy trinity" of Roman cuisine—are inconceivable without guanciale: pancetta, or even worse, bacon, are not acceptable substitutes because they lack the sweetness, creaminess, and ability to melt and create the perfect creaminess that only guanciale can provide. Ammano, by producing artisanal guanciale using its own pigs, closes the supply chain, guaranteeing quality, ethics, and authenticity.

Choosing Ammano Black Pig Guanciale means total artisanal quality

Guanciale provides concentrated energy in the form of fats (primarily saturated but also monounsaturated fats such as oleic acid), high-quality proteins, B vitamins (especially B1, B6, B12), iron, zinc, and selenium. Produced without nitrites, nitrates, or other additives, it represents the most natural and cleanest version of this cured meat possible. Its provenance from ethically raised pigs on the farm itself guarantees the absence of preventive antibiotics, hormones, and transport stress.

Like all cured meats, it should be consumed in moderation as part of a varied diet, but the artisanal quality and pure ingredients (only meat, salt, and pepper) make it an immensely superior choice to industrial products loaded with additives.

How to Best Use: Black Pig Cheek

• AUTHENTIC CARBONARA, AMATRICIANA AND GRICIA
  Cut the guanciale into strips or cubes and brown in a pan without adding oil (it releases its own fat). Use for Organic Senatore Cappelli Spaghettoni with Curve Carbonara style with extra fresh organic eggs e Pecorino Romano DOP Organic, Rigatoni Senatore Cappelli Organic with Amatriciana Organic San Marzano tomato puree, Organic Spaghetti Gricia-style. Guanciale is a NON-substitutable ingredient in these dishes.
• SEASONING FOR VEGETABLES AND LEGUMES
  Brown the guanciale and use its aromatic fat to sauté organic chicory, Organic Sicilian broccoli, Romanesco Laziale artichoke o Organic Tuscan black cabbage. Add to organic borlotti beans, Organic Onano lentil o Organic chickpeas from Val d'Orcia For flavorful soups. Perfect for Roman vignarola.
• SLICED MEATS AND PIZZA ENRICHMENTS
  Slice very thinly and serve on gourmet platters. Add raw to freshly baked pizzas, focaccias, or tigelle. Use to enrich organic baguette with Aged Ancestral Pecorino e raw pressed wildflower honey from the Treja Valley.

The Producer: Ammano Agricultural Company

Ammano, run by the De Angelis family in Fiumicino, is a family-run farm that raises pigs, produces organic milk, and transforms its meat into excellent artisanal cured meats. With complete control over the supply chain—from animal feed to final processing—it guarantees absolute traceability, animal welfare, the absence of chemical additives, and artisanal quality that respects the ancient pork butchering traditions of Lazio. Every Ammano product is a testament to passion, ethics, and handed-down knowledge.

Ingredients

Pork (cheek – born and raised on the farm), sea salt, black pepper. Free from nitrites, nitrates, gluten, lactose, and additives.

Product Features

• Origin: Pigs born and raised on the Ammano Farm, Fiumicino
• Cut: Pork cheek
• Processing: Handcrafted by the De Angelis family
• Maturing: Minimum 3-4 weeks, natural in the cellar
• Ingredients: Only meat, salt and pepper

Preparation

For carbonara, amatriciana, and gricia: cut into strips about 0,5 cm thick or 1 cm cubes. Brown in a cold pan without oil over medium-low heat until the fat renders and the lean meat is crispy (about 5-7 minutes). The fat released will be used to coat the pasta.

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