Guanciale is a type of Italian cured meat made from pork cheek or jowl. It has a rich flavor and a tender texture, thanks to the high fat content. Traditionally, it is seasoned with salt, black pepper, and sometimes herbs, then aged for several months. Guanciale is a key ingredient in many classic Italian dishes, adding depth and richness. One of the most famous recipes featuring guanciale is Pasta alla Gricia, which combines the cured meat with pasta, cheese, and black pepper. It is also used in Carbonara and Amatriciana, showcasing its versatility and importance in Italian cuisine.