Traditional Italian cured pork cuts by Viani
Guanciale, Pancetta and Lardo by Viani
Pancetta, guanciale, lardo and capocollo come from different parts of the pig and follow different curing methods. In the kitchen, each one changes fragrance, texture and result.
In San Gimignano, we work these cuts according to Tuscan curing traditions: salt, garlic, pepper and aromatics chosen to bring out the raw material. The cut comes first. The curing follows. The way each product is used is already decided before the salt touches the meat.
Guanciale, pancetta and lardo: three cuts, three jobs
Pancetta, guanciale and lardo belong to the same tradition, but come from different parts of the pig.
Pancetta comes from the belly and keeps the alternating lean and fat structure. Guanciale comes from the cheek, with a fat that melts slowly during cooking. Lardo comes from the back and is developed through an aromatic curing process.
The difference is most noticeable in the kitchen: texture, yield and fragrance all change from one cut to the next.
The Viani range of Italian cured pork cuts
A selection of traditional cuts, worked to recipes intended for the counter and for anyone who cooks every day.
Rigatino: Tuscan-style pancetta
Rigatino is our take on aged pancetta. Streaks of lean meat run through the belly fat, making the product recognisable from the slice. Salt, garlic and pepper complete a simple recipe, built to bring out the flavour of the raw material.
It is a longstanding staple of Tuscan cooking: it goes into sauces, soups, rustic dishes, or can simply be served sliced.
Available whole, half, or in portions, vacuum-packed or not. Italian meat.
Guanciale: the cut built for cooking
Guanciale comes from the cheek and part of the neck. Its fat is finer and more compact than pancetta’s, which changes how it behaves in the pan: it melts slowly, releasing flavour while keeping a distinctive texture.
It is the traditional choice for recipes like carbonara, amatriciana and gricia, but it also earns its place in dishes that call for a bolder aromatic base.
Available in formats suited to delis and foodservice. For checking format and storage: see technical sheet. Italian meat.
Lardo: ageing and fragrance
From the back of the pig. Aged in tanks with salt, garlic, rosemary and pepper, lardo develops a delicate fragrance and a texture that melts on contact, suited both to cooking and to the counter.
It is used to wrap other meats, to enrich dishes, and to top warm bread in a thin slice.
EU-origin meat. Whole, half, or vacuum-packed portions.
Aged capocollo
More lean than lardo. More delicate than guanciale. Capocollo is a balanced mix of lean and fat that gives it a firm texture with a milder flavour than more heavily marbled cuts.
Available whole and in portions, for deli counters and self-service. Italian and EU-origin meat.
Rolled pancetta and lonzino
The same cut, a different shape. Rolled pancetta is prepared from the same part of the pig as traditional pancetta, but follows a different process. After salting with garlic and pepper, it is rolled, rested, and then aged. Its compact shape keeps the slice even and shows off the alternating lean and fat.
It suits the deli counter well, where the cut shows the full structure of the product. Italian-origin meat.
Lonzino is taken from the boneless pork loin and is aged whole. Its spicing accompanies a leaner cut than the others in this category, giving a delicate but fragrant slice.
It is intended for anyone looking for an aged cured meat with a more balanced presence, suited to slicing and counter service. Italian and EU-origin meat.
Finding your way around Italian cured pork cuts
Guanciale changes the moment it leaves the slice and hits the pan. Rigatino works best where you need structure and a rustic flavour. Lardo, by contrast, goes in before cooking: it protects, seasons, and accompanies.
For traditional cooking: guanciale brings an intense note and a distinctive melt during cooking. Rigatino, meanwhile, suits recipes that call for a rustic flavour and a stronger lean presence.
For long-cooked dishes: lardo helps keep meat moist and adds fragrance during cooking.
For the deli counter: capocollo, rigatino and guanciale let you alternate textures and build a wider offering.
For self-service: pre-packed formats make daily handling easier while keeping the product’s character the same.
Method and storage
Every cut follows its own curing process because fat, muscle and shape respond differently to salt and ageing.
Storage: cool, dry place for non-vacuum formats; 0–7°C for vacuum-packed formats.
Cuts that change the way you cook, from prep to plate.