Guanciale is a traditional specialty of Umbria and Lazio regions of Italy. Piemonte Guanchiale starts with an all-natural pork jowl. It is dry cured and hand rubbed with herbs and spices. You can thinly slice it and eat it right out of the package on crusty Italian bread or as part of a salumi board. Dry-cured Guanciale is also an important ingredient in Italian cooking in Pasta alla Carbonara or in Salsa all’amatriciana pasta.