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Cabeza de cerdovsGuanciale

pork · Approximate equivalent

These cuts are approximate equivalents — similar in character but with meaningful differences in preparation or exact cut.

Guanciale is cured pork jowl, anatomically a subset of the head. The whole head as a cut is the parent category.

Cabeza de cerdo
Pork · Head

The whole pork head — a foundational ingredient in nose-to-tail butchery worldwide and the source of multiple regional specialties. In Mexico, the head goes into *carnitas*…

HeadBladeArm ShoulderLoinLegRibsBellyHock
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Guanciale
Pork · Head

Cured pork jowl — the traditional fat ingredient in Roman pasta dishes (carbonara, amatriciana, gricia). Salt-cured for one to two weeks, then air-dried for several months with…

HeadBladeArm ShoulderLoinLegRibsBellyHock
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Names by country

CountryCabeza de cerdoGuanciale
🇺🇸United StatesPig headGuanciale
🇬🇧United KingdomPig headGuanciale
🇫🇷FranceTête de porcGuanciale
🇪🇸Spain—Guanciale
🇦🇷Argentina—Guanciale
🇲🇽MexicoCabeza de cerdoGuanciale
🇵🇹PortugalCabeça de porcoGuanciale
🇧🇷BrazilCabeça de porcoGuanciale
🇮🇹ItalyTesta di maialeGuanciale
🇩🇪GermanySchweinekopfGuanciale

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