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Guanciale (Italian: [ɡwanˈtʃaːle]) is an Italian salt-cured meat product prepared from pork jowl or cheeks. [1] Its name is derived from guancia , meaning 'cheek'. [ 2 ] Its rendered fat gives flavour to and thickens the sauce of pasta dishes.
Amatriciana sauce, known in Italian as amatriciana (matriciana in Romanesco dialect), [2] is a sauce made with tomatoes, guanciale (cured pork cheek), pecorino romano cheese, black pepper, extra virgin olive oil, dry white wine, and salt.
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Jowl bacon can be fried and eaten as a main course, similar to streaky bacon, such as in a traditional full English breakfast.Often, it is used as a seasoning for beans, black-eyed peas or cooked with leafy green vegetables such as collard greens or turnip greens in a traditional Southeastern meal.