Guanciale is a type of cured meat that is similar to bacon but is made from the jowl or cheek of a pig, rather than the belly. It is a popular ingredient in Italian cuisine and is used to add rich, savory flavor to a variety of dishes.
To make Guanciale, the jowl or cheek of the pig is seasoned with salt, pepper, and other spices, and then cured for several weeks. The meat is then air-dried, resulting in a firm texture and a rich, savory flavor. Guanciale is often used as an ingredient in traditional Italian dishes, such as Carbonara, Amatriciana, and Gricia.