Guanciale di Amatrice

Guanciale is the essential cured meat of Lazio, fundamental to four great Roman pasta dishes: carbonara, amatriciana, gricia, and cacio e pepe. Made from pork jowl, seasoned with black pepper and chili peppers, and coated with pepper during a maturation of at least 3 months.

Tradition holds that the finest guanciale comes from the Amatrice area, in the Rieti province, where transhumant shepherds produced it for their long journeys with their flocks. Unlike pancetta, guanciale has a fat component that is sweeter and more aromatic.

When cooked, it releases a fragrant fat that becomes the creamy base of carbonara and amatriciana. It is an irreplaceable ingredient: using pancetta in its place is considered gastronomic sacrilege in Rome.