THE HISTORY
Guanciale originates from central Italy, particularly from the regions of Lazio and Umbria. The Lazio region is home to Rome, which is why two of the four Roman pastas, carbonara, and amatriciana both use guanciale as a key ingredient. The name "guanciale" is derived from the Italian word "guancia," which means cheek. It is crafted by dry-curing and ageing the pork cheek, resulting in a unique product that distinguishes itself from other cured meats.
The preparation of guanciale starts with carefully selecting the highest quality pork jowls. The meat is then seasoned with a blend of salt, black pepper, and sometimes other spices like garlic or thyme. Traditionally, the jowls are left to cure for several weeks, allowing the flavours to develop and intensify. The slow curing process creates a firm texture and a deep, complex taste that sets guanciale apart from other pork products.