Guanciale, is cured pig cheek or jowl and is a staple in Italian cooking. Ours is dry cured for 3 months in a mix of salt and spices that gives it a velvety texture, which is better for eating on a charcuterie board. It is the key ingredient to a true pasta Carbonara. Pancetta can certainly be substituted, but Guanciale is the standard for an authentic pasta Carbonara. Sold by the 12oz pack.