Guanciale (pronounced gwan-cha-leh) is a triangular cured meat from a pig’s jowl, with one or two cross veins of lean meat. It is different from pancetta, which comes from the pig’s belly. Guanciale is aged at least 3 months after being lightly rubbed with salt and covered with ground black pepper or chili pepper. In Lazio, garlic is also used. It has a harder consistency than pancetta and a more distinctive flavor. 

The guanciale is cut by hand: after removing the rind, the whole piece is divided in half. The thickness of the slices depends on how they will be used. The cutting continues by making thin strips if the guanciale is to be used to prepare sauces for delicious first courses. 

The consistency of the meat, the intensity of the aroma and flavor, and the high quality of the tasty fat part are unmistakable features that have always made this the preferred ingredient in traditional regional dishes – especially dishes made Amatriciana-style. Guanciale is also an ingredient in pasta alla gricia and pasta alla carbonara, two cult favorites in the Lazio tradition. 

Guanciale must always be kept in a cool, dry place, and it should be consumed within a fairly short period of time. Once cut, it retains its goodness for one month at the most, so it is necessary to protect the part exposed to the air with a cheesecloth and leave it in the refrigerator, or even better, in a well ventilated cellar.