Guanciale

Guanciale (Italian guancia, "cheek") is an Italian cured meat product prepared from pork jowl or cheeks.

Guanciale is typically made by covering the fresh meat with salt and pepper, and aging them in a corrosion-proof container in a cool place for a month, turning them once a week. They are then hung and air-dried for another month before being used.

Guanciale can be used like pancetta, and is considered a critical ingredient in traditional carbonara. It is most common in central Italy.