It is a cured meat found mostly in the tradition of Central Italy. Used for some famous dishes such as carbonara, gricia, and amatriciana it has often been replaced with pancetta, but in taste and texture as well as components are different. It is made from the pig’s throat, contains no preservatives (nitrites and nitrates), weighs about 1.5 kilograms, and ages at least 4 months. It has a stronger and more pronounced taste than its cousin bacon. It is sliced with a slicer, or even with a knife.