Guanciale is the cured pork jowl or cheek and rubbed with spices, most noteably black pepper. The name is derived from the Italian word “guancia”, which means “cheek”. Guanciale is a delicicouly fatty and aromatic cut of meat that offers an excellent depth of flavour when used as an aromatic base for recipes, like pasta sauces, soups, and stews. Guanciale can also be sliced thinly and served on a charcuterie platter or as a premium pizza topping. Pancetta,which is cured pork belly, can be used as a substitute.