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Guanciale is an Italian cured meat, product prepared from pork jowl or cheeks. Its name is derived from guancia, cheek for Italian.
Pork cheek is rubbed with salt, sugar, and spices (typically ground black pepper or red pepper and thyme or fennel and sometimes garlic) and cured for three weeks or until it loses approximately 15/18 % of its original weight. Its flavor is stronger than other pork products, such as pancetta, and its texture is more delicate. Upon cooking, the fat typically melts away giving great depth of flavor to the dishes and sauces it is used in.

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