The Pork ShopNot Currently Available
The Pork Shop does not currently offer guanciale for sale. Our current production focuses on Duroc pork cuts and handmade fresh sausages.
Charcuterie Guide
Guanciale
Guanciale is an Italian cured meat traditionally made from pork jowl or cheek. It is prized for its rich fat and deep pork flavor and is closely associated with dishes such as carbonara and amatriciana.
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View Pork JowlWhat Is Guanciale?
Guanciale is a traditional Italian salume made by seasoning and air-drying the jowl of the pig. It is not smoked; instead it is seasoned with salt, pepper, and sometimes herbs or spices, then left to dry until firm. The result is intensely savory, with a soft, silky fat that melts when heated.
What Cut Is Guanciale Made From?
Guanciale comes from the pork jowl, or cheek. This cut has a high proportion of firm, flavorful fat marbled through the meat, which is what gives finished guanciale its characteristic richness and texture.
Guanciale vs Pancetta
Guanciale and pancetta are both unsmoked Italian cured meats, but they come from different cuts. Guanciale is made from the jowl and has a higher fat content and a more pronounced flavor, while pancetta is made from the belly. In classic Roman dishes such as carbonara and amatriciana, guanciale is the traditional choice.
How Guanciale Is Traditionally Used
Guanciale is typically diced or sliced and gently rendered so its fat coats the pan. It is a foundation of pasta alla carbonara, bucatini all'amatriciana, and pasta alla gricia, and it can add depth to braises, beans, and vegetable dishes.
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Educational topics — not products currently offered for sale.