Made with un-peeled ('in camicia') cloves of garlic and rosemary fried in olive oil, with pieces of guanciale, pancetta, liver and animelle (offal), which are deglazed with a glass of white or red wine. Some add chopped onions or peppers, others add borlotti or broad beans. It's usually served on polenta.
In the old days, it would be prepared two days after a pig was slaughtered as a way of using up all the extra bits.
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