Beef cheek

Guanciale is considered one of the best cuts to cook braised, also indispensable for Piedmontese mixed boiled meat recipes.

The beef cheek is the part of the muscle found in the area between the muzzle and the throat, between the cheek and the nose, and belongs to the fifth quarter cuts. This particular cut provides non-fatty, juicy and flavorful meat that beats even the finest cuts in taste.

Beef cheek requires traditional long cooking at a very low temperature which allows the meat to absorb the flavors while remaining soft and succulent.

This cut is made from cattle raised on the farm. agricultural Facchinetti.