Barbozzo is made by preserving pig jowls under salt and pepper. It is similar to “Ventresca tesa” bacon, but since it is fattier it is best when used for preparing particularly tasty dishes and sauces. Another famous variation is Barbozzo made with boar or wild pig. Since these animals live freely in nature and find their own food in the meadows and forests, they have an extremely strong jaw. This version is leaner than the Guanciale made from farm-raised pigs. It is usually sold with the skin still covered with bristles.
After the pig jowl has been prepared, it has a triangular shape, is medium-sized and weighs from 800 to 1000 gr. Then it is aged and covered with pepper
Region of Umbria.