Guanciale is an Italian cured meat made from pork cheek or jowl. It is known for its rich flavor and tender texture, which comes from the high fat content. Traditionally, guanciale is seasoned with salt, black pepper, and sometimes herbs, then aged for several months to develop its unique taste. This ingredient is a key component in many classic Italian dishes, such as carbonara and amatriciana. Unlike bacon, guanciale is not smoked, allowing its natural flavors to shine through. It is often used in small pieces to add depth and richness to various recipes.