Guanciale is cured unsmoked Italian pig jowls or cheeks. The word Guanciale comes from the Italian word guancia, meaning "cheek". A specialty from the Umbria region of Central Italy, Guanciale is a traditional ingredient in such dishes as pasta all'amatriciana and spaghetti alla carbonara. Guanciale is Italian pork bacon that is prepared by rubbing the meat with salt and curing it for one month. Guanciale is then seasoned with pepper and spices such as thyme, fennel, coriander and rosemary.