“Guanciale (Italian pronunciation: [ɡwanˈtʃaːle]) is unsmoked Italian bacon prepared with pig's jowl or cheeks.
Pork cheek is rubbed with salt, ground black pepper or red pepper and cured for three weeks. Its flavor is stronger than other pork products, such as pancetta, and its texture is more delicate.”
http://en.wikipedia.org/wiki/Guanciale
I read that guanciale has more flavor than pancetta. You don't really eat raw guanciale - it is a highly savory piece of white pig fat better used for cooking. You melt it down in a saucepan and use the fat to fry further ingredients that will become infused with this amazing taste.
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