Pecorino cheese sauce with meat from the pork cheek and egg.

Ingredients for 100g end product: 48g matured 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: Heat the sauce over low heat. Add pasta cooking water to achieve a creamy consistency.

After opening, store in the refrigerator. Properties: gluten-free.

According to the recipe of the unfortunately acquired company Amerigo. Now produced by Appennino.