Take the product out of the box, open the bag and place the guanciale on a cutting board. Slice it and place the slices in a pan and add the juices released in the bag during the cooking process. Reach the ideal serving temperature (80°). Plate, garnish with the sauce and serve.
I consigli dello Chef
The suggested single serving is 170 g. Serve the guanciale with soft spoonable polenta and finely-chopped fresh parsley