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GuancialevsPork cheek

pork · Close equivalent

These cuts are closely equivalent — the same or nearly identical cut across different butchery traditions.

Same anatomical cut — guanciale is the cured form of fresh pork cheek/jowl.

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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Pork cheek
Pork · Jowl

Pork jowl is the cheek of the pig, a fatty, well-marbled cut with a silky texture when cured or braised. When cured it becomes guanciale, the Italian cured meat essential to…

HeadBladeArm ShoulderLoinLegRibsBellyHock
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Names by country

CountryGuancialePork cheek
🇺🇸United StatesGuancialePork jowl
🇬🇧United KingdomGuancialePork cheek
🇫🇷FranceGuancialeJoue de porc
🇪🇸SpainGuancialeCarrillada de cerdo
🇦🇷ArgentinaGuancialeCarrillada de cerdo
🇲🇽MexicoGuancialeCachete de cerdo
🇵🇹PortugalGuancialeBochecha de porco
🇧🇷BrazilGuancialeBochecha suína
🇮🇹ItalyGuancialeGuancia di maiale
🇩🇪GermanyGuancialeSchweinebäckchen

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