Guanciale vs. Pancetta — What's the Difference?

Guanciale (Italian pronunciation: [ɡwanˈtʃaːle]) is an Italian cured meat product prepared from pork jowl or cheeks. Its name is derived from guancia, the Italian word for 'cheek'.

Pancetta (Italian pronunciation: [panˈtʃetta]) is a salume made of pork belly meat that is salt-cured. Pancetta in Italy is typically cooked to add depth to soups and pastas.

An Italian dish of fatty bacon prepared from pig cheeks.

Italian bacon that has been cured in salt and spices and then air-dried.

A cured belly or pork; bacon.