Without it, Italians cannot imagine their famous pasta classics: carbonara or amatriciana. It has a unique taste and aroma and a delicate, buttery consistency that enriches various dishes by providing a potent dose of umami. Let's get to know guanciale better.
The name of this specialty comes from the word "guancia," which means "cheek," as it was initially made from pork cheeks. Today, the jowl—the fat-muscle part of the pig's cheek and neck known for its exceptional flexibility and firmness—is increasingly used.
