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Pronunciation: [gwahn-CHAY-lay]

Though guanciale is Italian for "pillow," this cured meat takes its name from guancia ("cheek") because the meat comes from pork jowl. It's cured for a month in salt, pepper, chili powder and sometimes sugar, then hung and aged for another month before being ready for market. Guanciale can be used as a substitute for pancetta in sauces or as a flavoring for other dishes.