What is guanciale?

Guanciale is an Italian cured meat product prepared from pork jowl or cheeks. Here's some information about it:

• Definition: Guanciale (pronounced gwan-CHAH-leh) is a type of Italian cured pork made from the pork%20jowl.
• Production: The jowl is rubbed with salt, pepper, and various spices (often rosemary, garlic, or sage), then hung to cure for several weeks, typically about three months.
• Flavor Profile: Guanciale has a rich, fatty, and slightly sweet flavor. It also has a distinct porky aroma. It's considered to have a more delicate flavor than other cured pork products like pancetta.
• Texture: It is primarily made of fat, with some streaks of meat. When cooked, the fat renders beautifully, creating a silky, melt-in-your-mouth texture.
• Culinary Uses: Guanciale is a key ingredient in classic Roman pasta dishes, such as Spaghetti%20alla%20Carbonara and Amatriciana. It is also used in other Italian dishes to add depth and richness.
• Distinction from Pancetta: While both are cured pork products, guanciale differs from pancetta. Pancetta is made from pork belly, is often rolled into a cylinder, and has a saltier taste. Guanciale, being from the jowl, has a higher fat content and a more nuanced flavor.
• Availability: Guanciale can be found in Italian specialty stores or high-end butcher shops. It may be more difficult to find than pancetta.