|Place of origin||Italy|
|Region or state||Central Italy|
|Main ingredients||Pork jowl or cheeks|
|Ingredients generally used||Salt, sugar, and spices|
Pork cheek is rubbed with salt and spices (typically ground black or red pepper, thyme or fennel, and sometimes garlic) and cured for three weeks or until it loses approximately 30% of its original weight. Its flavour is stronger than other pork products, such as pancetta, and its texture is more delicate. Upon cooking, the fat typically melts away, giving great depth of flavour to the dishes and sauces it is used in.
- Cotto, Andrew (10 November 2010). "Italy's Ultimate Answer to Bacon: Guanciale". Salon. Retrieved 9 January 2017.
- Steele, Bruce (2019). "Bacon". Retrieved 26 March 2020.
- Ruhlman, Michael; Polcyn, Brian (2012). Salumi: The Craft of Italian Dry Curing. New York: W. W. Norton & Company. pp. 87–89. ISBN 978-0-393-06859-7. OCLC 829279722. Retrieved 9 January 2017.
- Carnacina, Luigi; Veronelli, Luigi (1977). "Vol. 2, Italia Centrale". La cucina Rustica Regionale. Rizzoli. OCLC 797623404. republication of La Buona Vera Cucina Italiana, 1966.
- Graue, Jennifer (August 13, 2016) [March 11, 2011]. "The New Bacon: Pancetta, Guanciale and More". San Jose Mercury News. Retrieved 9 January 2017.