Guanciale is an Italian cured meat that is not smoked, made from the jowl or cheeks of pork. Its name comes from guancia, 'cheek' in Italian. It has a fat content clearly higher than pancetta or any conventional bacon cut. It can be made from the pig's face or from the jowl - sometimes combining neck and throat - with the former being the most traditional and oldest, also more expensive.

Covered with rosemary, thyme, and pepper.

Approximate Weight: 160 gr. (Per Unit)