Guanciale with pepper is a traditional Italian cured meat made from pork jowl or cheek, seasoned with coarse black pepper and salt. This aging process enhances its rich, savory flavor and creates a delicate yet firm texture. Guanciale is often used in classic Italian dishes like pasta all'amatriciana or carbonara, where its fat melts and adds depth to the sauce. It can also be enjoyed sliced thinly on charcuterie boards or in sandwiches.
