A kind of Italian bacon. Although ingredients for most pork products are taken from the belly, guanciale is prepared with pig's jowl or cheeks. In fact, its name is derived from guancia, Italian for cheek. Pig's cheek is rubbed with salt, ground black pepper or red pepper and cured for three months and not smoked. Its flavour is stronger than pork products such as pancetta and its texture is more delicate. It is the kind of bacon traditionally used in dishes like Pasta all'amatriciana and Spaghetti alla carbonara. It is considered as a delicacy of Central Italy, particularly Umbria and Lazio.  xxxsilvia b (src: http://en.wikipedia.org/wiki/Guanciale)