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If you love bacon and pancetta, you have to taste Guanciale. Made from the cured jowl or cheek of the pig, Guanciale meat has a flavor that is more pronounced, bolder, and fattier than bacon. Perfect for use in classic Italian dishes like pasta amatriciana and spaghetti alla carbonera.
Smoked/Cured Meats
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1 - 2 of 2 products
Guanciale, Cured Pork Jowls - Pre Order-
Guanciale, Cured Pork Jowls
from Canada by Salueria Biellese

Similar to bacon but with a much richer flavor, Guanciale is perfect for to make a classic Pasta all'Amatriciana.

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Guanciale -  Pork Jowl
Guanciale - Pork Jowl
from United States by Smoking Goose

This product is currently out of stock. Request a Back In Stock Notification.
1 - 2 of 2 products

About Guanciale

A classic Italian salumi, Guanciale is made from pork cheek. Cured in salt rather than cooked and enhanced by a blend of aromatics, it offers a savory and complex taste. Garlic, pepper, sage, and rosemary are the most common additions. Depending on the region, however, you may see a slightly different mixture.

Cured for three months the flavors blend and meld together to create a delicious, highly flavorful meat perfect for infusing your recipes with bold, meaty taste. A relatively fatty portion with a big flavor, a little of this tasty meat goes a long way. Try slicing it thin before tossing it into pasta or layering it onto pizzas and sandwiches.


Similar to bacon but without the underlying hints of smokey flavor, Guanciale is sourced from the cheek or jowl of the pig, while bacon is taken from the back, belly, and sides of the animal and then smoked. The difference is most apparent in the texture of the two. Bacon has more gristle, while Guanciale is refined and velvety, making it the ideal choice for charcuterie boards where it melts in the mouth and pairs beautifully with a wide range of cheeses.


If left whole, this cured pork can last up to a month in the refrigerator. However, once sliced, its shelf life is significantly shortened. Well wrapped in an airtight container, the sliced Guanciale can last up to a week to ten days. Freezing is a great way to extend the life of your cured pork. If you’re not ready to eat it right away, try wrapping it in a layer of plastic, then a layer of aluminum foil, and store it in the freezer until ready to enjoy!

Where to Buy Guanciale

A historically Italian specialty you won’t find Guanciale for sale in your average grocery store, however, online retail shops like Gourmet Food Store provide a quick and convenient way to enjoy your favorite artisan meats. With a selection sourced from the most reputable producers in Europe, you’ll be able to order beautifully cured portions sold by the pound at a budget-friendly price point. What’s more, we offer quick delivery straight to your door.

Guanciale Questions And Answers

Q:Can You Freeze Guanciale?

Yes! In fact, freezing is the best way to preserve your cured pork if you don’t plan to eat it within a week to ten days.

Q:Can You Eat Guanciale Raw?

While other cured meats like prosciutto and salami can be sliced and eaten as is, Guanciale is slightly different due to its higher fat content and method of preservation. Cooking it enhances both its safety and its flavor.

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