Italian cured pork jowls – guanciale is a triangle of bacon thinner and softer and a little sweeter and more delicate, just removed from the cheek of the pig.
Needed and used for special preparations, and especially with the sauce for a pasta. It uses the rest as fat. The guanciale fat is regarded as the fat “which best seasons”, usually cutting it into cubes and strips. It is however hard to find guanciale fat out of regions where it is commonly used.