Guanciale is a type of Italian cured meat that is made from pork jowl or pork cheek.
Guanciale is known for it's rich and smoky flavor as well as it's soft and melt in the mouth texture, due to the high fat content in the guanciale.
Guanciale is also a key ingredient in the classic Italian dishes such as Amatriciana and Spaghetti alla Carbonara.
Guanciale comes from the jowl or cheek of the pig, which is also less lean than the belly of the pig which is used for pancetta.
The high fat content of guanciale is what contributes to it's rich and smoky flavor as well as tender texture.
The guanciale is often cured with salt, pepper and sometimes even herbs such as sage, garlic or rosemary and then it's aged for several months.
The guanciale is a staple food in Italian cuisine, most particularly in pasta dishes such as Spaghetti alla Carbonara, in which the guanciale provides a unique depth of flavor.
It can also be used in other various dishes or enjoyed on it's own as part of a charcuterie board.
The difference between pancetta and guanciale is that guanciale is made from the jowl of the pig and pancetta is made from the belly of the pig although both are cured pork products but they are different.
Guanciale is also often preferred for it's richer flavor as well as softer texture, most particularly in dishes such as carbonara.