Appennino: Carbonara Sauce, 200 g, ehemals Amerigo import The curing process takes about

The curing process takes about 6 months

we found bundles wrapped under layers of dust several centimeters thick

natural flavors

and marinated in fine olive oil

Appennino: Carbonara Sauce, 200 g, ehemals Amerigo import The curing process takes aboutPecorino cheese sauce with pork cheek meat and egg. Ingredients for 100g of finished product: 48g aged pork cheek (pork cheek, salt, spices, natural flavors), water, 20g Pecorino Romano DOP cheese, 20g Pecorino cheese, 12g egg yolk, melting salts: sodium citrate, black pepper. Preparation: Warm the sauce over low heat. Add pasta cooking water to achieve a creamy consistency. Store in the refrigerator after opening. Features: gluten free. Recipe from