Guanciale

A traditional Italian cured meat made from pork jowl (cheek), known for its rich, fatty texture and deep, savory flavor. Unlike bacon or pancetta, it is dry-cured (not smoked) with salt, pepper, and sometimes herbs, then aged for several weeks. Guanciale is essential in classic Roman dishes like carbonara, amatriciana, and gricia, for the way its fat melts and flavors pasta. Its intense and silky characteristics make it a gourmet ingredient.