风干肉

在风干肉的传统加工工艺基础上进行了改进，对风干驼肉成品及贮藏过程中的理化、微生物指标进行了检测。

The processing technology of dried camel meat is obtained on the basis of the improvement of the traditional dried meat processing technology . Physicochemical index and microbiological index of the dried meat were detected during storage .

其主要原料，磨碎的干酪和风干猪脸肉（guanciale）（经过腌制但无烟熏的猪脸肉），在早年的酱料中也有使用。

its key ingredients , grated pecorino and guanciale ( pork jowl that has been cured , though not smoked ) also go into the traditional sauce .

一名身穿白色工作服的店员，包了半磅风干猪脸肉——足够三人食用——然后从一只用来为店内奶酪（总共有400个品种）保鲜的大玻璃罩下挑了一块羊乳干酪。

A counterman in a white smock wrapped up a half-pound of guanciale , enough for three people , and selected a piece of pecorino from beneath a huge glass bell that can be lowered to keep some of the shop 's 400 kinds of cheese fresh .