Guanciale is a specialty of central Italy, particularly Umbria and Lazio. It is an unsmoked Italian bacon prepared with pig’s jowl or cheeks, rubbed with salt, ground pepper and cured for multiple weeks. Its flavour is stronger than others such as pancetta, yet its texture is more delicate. Guanciale may be cut and eaten directly in small portions, but is often used as an ingredient in pasta dishes, traditionally carbonara.