Guanciale is a type of cured pork cheek traditionally made in central Italy, particularly in the regions of Lazio and Umbria. It is made from the jowl (guanciale) of the pig, which is salted, cured, and then dried for several weeks. Guanciale has a rich, savoury flavour with a slightly salty and peppery finish. It is often used to flavour pasta dishes, such as alla gricia and spaghetti alla carbonara.
Guanciale is a protected designation of origin (PDO) product, meaning it can only be made in certain parts of Italy. The PDO ensures that guanciale is made to the highest quality standards.