Salted and aged pork cheek (guanciale), with its rind, the base of carbonara, amatriciana and gricia.
A thick layer of white, sometimes pinkish fat surrounds one or two bands of dark red meat. This fat is firmer and denser than that of pork belly.
When cooked, it melts and releases a rich, peppery flavour. Cut the guanciale into thick lardons, remove the rind and cook it over a low heat without any fat until golden.
The rendered fat is used to bind the pasta sauce. It is also eaten raw, in very thin slices on warm bread.
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Salted and aged pork cheek (guanciale), with its rind, the base of carbonara, amatriciana and gricia.
