Guanciale is dry cured pork cheek coated in black pepper
Registered on Celiac book
The cheek lard is made, as the name suggests, from the pig's cheek provided with rind; it is a very valuable fatty part and appreciated.
It is then subsequently salted and peppered, flavoured with herbs such as rosemary and sage, and then be placed in maturing for 30-40 days.
The result is a very nutritious and tasty cured meat, tinged with muscle strips depending on the animal.
It is a key ingredient of Italian cuisine, without which wonderful dishes such as carbonara and amatriciana would not taste the same.
Furthermore, the cheek lard is used as a condiment for the vegetables or soups, as well as a base for many types of sauce.