Ciccioli is Italy's version of the French charcuterie confection rillettes. Traditionally made from the 'leftover bits' - ciccioli is a terrific creation which incorporates lush, fatty pork with crispy pig skin, white wine and a bit of chili flake.
The fine people of Chianti are very clever with the humble pig - so much so that they created a doppelganger for tuna using pork in a dish called Tonno di Maiale - or 'Tuna of Pork'. Check out this simple dish here and prepare to wow your friends.
Making salumi at home can be one of the most rewarding things a home cook can accomplish. And cured pork loin, aka Lonza, is one of the more delectable treats you can create with some very basic ingredients and the right environment.
Guanciale means pillow in Italian. It also means wicked badass cured pork cheek or jowl. It's an amazing concoction of fatty, porky sweet and salty goodness that will change your world and give you a new appreciation for pigs face.