Guanciale is a cured meat cold cut prepared from pork jowl or check (“guancia” in Italian) with one or two cross veins of lean meat. It’s different from Pancetta, which comes from the pig’s belly. It’s aged at least 3 months after being lightly rubbed with salt and covered with ground black pepper. It has a harder consistency than pancetta and a more distinctive flavor. The consistency of its meat, the intensity of the aroma and flavor and the high quality of the tasty fat part are features that make Guanciale the preferred ingredient in traditional Italian dishes such as Pasta Amatriciana, Pasta Carbonara.