Pork jowl, or Guanciale, is made from the pig’s cheek, a cut characterised by streaks of lean meat and a generous amount of high-quality fat. Its composition differs from both lardo, which comes from the back, and pancetta, which comes from the belly. Guanciale has a firmer texture than pancetta and a more distinctive, intense flavour.

It is a key ingredient in many traditional Italian recipes and is particularly renowned for its use in Amatriciana.

Guanciale is free from gluten, lactose, milk derivatives and other allergens.

Guanciale has ancient origins deeply rooted in Italian rural traditions. For shepherds and farmers, it was an essential food thanks to its long shelf life and high energy content, making it ideal during demanding days of work in the fields or pastures. It was traditionally prepared at home as part of the Italian “ciclo del maiale” — the practice of using every part of the pig to minimise waste.

Similar preservation techniques were already known in Roman times, when pork was salted and cured to preserve it for periods of food scarcity. It is therefore no coincidence that many iconic Italian recipes have ancient roots, with guanciale playing a starring role.

Although it is often confused with pancetta, Guanciale has a more intense flavour and distinctive texture due to the different distribution of fat and its curing process.