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guanciale
cured pork cheek or jowl
Salted and cured until nearly dry but not smoked, guanciale has an intense piggy flavour and keeps for months. It's an essential ingredient in the classic pasta sauces of Lazio: alla gricia, all'amatriciana and alla carbonara.
Other words for guanciale, mostly from central Italy, include barbaglia, barbozzo, barbagia or goletta
Also see gota.
Text © Dana Facaros & Michael Pauls
Image by Ketzirah Lesser & Art Drauglis