Guanciale - Cured Hog Jowl - Artisanal Delicacy For Carbonara, Amatriciana, Gricia

Guanciale takes its name from the Italian word guancia, meaning “cheek.” Unlike pancetta and bacon, which are made from pork belly, guanciale is made from the hog’s jowl.

This domestic guanciale is produced in the U.S.A. and cured with salt, pepper, rosemary, and spices. Richer and more intensely flavored than pancetta, it renders beautifully and provides the savory depth and silky fat that define traditional Roman pasta dishes.

Perfect for Classic Roman Recipes

• Pasta alla Carbonara
• Bucatini all’Amatriciana
• Pasta alla Gricia
• Beans, soups, roasted vegetables, and savory sauces

Make Authentic Roman Carbonara

Learn how to prepare authentic Roman carbonara with guanciale, Pecorino Romano, eggs, and black pepper. Our step-by-step recipe explains how to create a perfectly silky sauce without cream.

Read our Authentic Roman Carbonara Recipe →

Guanciale, Pancetta, and Bacon: What’s the Difference?

Domestic or Imported?

This listing is for guanciale produced in the U.S.A. using traditional curing methods. For customers who prefer guanciale made in Italy, we also offer an imported Italian guanciale.

Origin: U.S.A.
Weight: Approximately 4 oz
Storage: Keep refrigerated