CarneAtlas

GuancialevsPork cheek

pork · Close equivalent

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

Translation takeaway

These are near equivalents in the way butchers and cooks use them. If you can source either one, you're very close to the same result.

Open GuancialeOpen Pork cheekSee substitutes
Raw Guanciale — Pork Head cut
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
Raw Pork cheek — Pork Jowl cut
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
Keep Guanciale and Pork cheek together in your notebook.

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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