Air-cured, unsmoked pork delicacy made from pig jowls, guanciale ("gwan-chi-ah-lay") is a key staple in authentic Italian cooking. While pancetta and bacon are made from pork belly, guanciale, pronounced gwan-chi-ah-ly, comes from the pig's jowl or cheek (guancia). Unlike bacon, which is smoked, this fat takes its flavor from air-curing in wine and herbs. Guanciale is an indispensable for Bucatini all’Amatriciana or Spaghetti alla Carbonara, but can also be used to flavor many dishes. A perishable, guanciale may require 2nd day shipping, depending on distance.