Guanciale

Food, Animal source foods, Preserved animal source products, Preserved pork products

Availability: Abruzzo, Apulia, Calabria, Friuli Venezia Giulia, Lazio, Molise, Romagna, Sardinia, Tuscany, Umbria

Introduction

Guanciale is a traditional Italian cured meat made from the pork jowl, the fatty area of the cheek. The term comes from the Italian word guancia, meaning “cheek.” It’s especially valued for the richness it adds to food, since its melting fat contributes depth of flavor and body to many sauces, particularly those served with pasta.

In the Rome area, guanciale is most commonly seasoned with salt and black pepper, although some producers add extra touches like herbs, garlic, or chili pepper. The meat is typically cured for about three weeks, or until it loses around 30% of its weight. Its taste is more intense than that of similar cuts like pancetta, and the texture is softer and more delicate. Once cooked, most of the fat melts, leaving behind its bold flavor.

Though it can be sliced and eaten in small amounts on its own, guanciale is mostly used in classic pasta recipes, including carbonara and amatriciana. It plays a central role in giving those dishes their signature character.

This specialty is closely associated with central Italy, particularly the regions of Lazio and Umbria. In places where guanciale is harder to find, cooks may use pancetta as a replacement, though the flavor and texture are not identical.

Classification of guanciale

Guanciale can be further distinguished by its region of origin, as several local varieties have been officially recognized for their historical and gastronomic importance. Notable examples include:

• Guanciale Amatriciano
• Guanciale di Campotosto

Nutritional facts table

Please note that nutritional values may vary slightly depending on the individual product.

Nutrients	Per 100 g
Calories (kcal)	561
Total fat (g)	57
———Saturated fat (g)	20.03
Cholesterol (mg)	90
Sodium (mg)	1,200
Total carbohydrates (g)	1
———Dietary fiber (g)	0.5
———Total sugar (g)	0
Protein (g)	11.5

Recipes that use this product as an ingredient:

Carbonara (Pasta alla Carbonara)