Guanciale is an Italian non-smoked jerky prepared with pork cheeks or cheeks. Its name comes from guancia, 'cheek' in Italian. Its flavor is stronger than that of other pork products, such as pancetta (which is sometimes used instead of guanciale when guanciale is not available), and its texture is more delicate. Guanciale is traditionally used in dishes such as pasta amatriciana or carbonara. It is a delight from central Italy, especially from Umbria and Lazio.