Cured pork jowl from central Italy — fattier and richer than pancetta. Indispensable in Roman pasta dishes (carbonara, gricia, amatriciana).
Where it comes from
Hailing from Italy, guanciale is traditionally made from pork cheek or jowl and has been a staple in Roman cooking for centuries, revered for its flavor and quality.
In the kitchen
Used in pasta dishes like carbonara and amatriciana, guanciale lends a luxurious richness, imparting a deep umami flavor that elevates even the simplest meals.
