Guanciale di Amatrice

Guanciale di Amatrice is a traditional Italian cured meat, made from pork cheeks or jowls. Originating from the town of Amatrice, it is seasoned with salt, pepper, and sometimes herbs, then aged for about three months. This process develops its rich, deep flavor and tender texture. Guanciale is a key ingredient in classic Italian dishes, such as pasta all'amatriciana, where its fat adds a distinct taste and aroma. Unlike pancetta, which comes from the belly, guanciale has a more intense flavor, making it a sought-after delicacy in Italian cuisine.