Guanciale
Guanciale is a traditional Italian cured meat made from pork jowl or cheek. It is a key ingredient in classic Roman pasta dishes like Carbonara and Amatriciana, prized for its rich, savory flavor and melt-in-your-mouth texture.
🍽️ Nutrition at a glance
Guanciale is very high in fat, particularly saturated fat, and is a good source of protein and calories. A typical serving provides significant amounts of B vitamins, especially thiamine (B1), and minerals like zinc and selenium.
Nutrition breakdown
| Calories | 115 kcal |
| Protein | 5 g |
| Carbs | 0 g |
| Fat | 10 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 320 mg |
| Thiamine (B1) | 0.2 mg |
| Vitamin B12 | 0.3 mcg |
| Niacin (B3) | 1.5 mg |
| Selenium | 5 mcg |
| Zinc | 0.8 mg |
| Phosphorus | 50 mg |
| Potassium | 60 mg |
| Iron | 0.3 mg |
Per 1 ounce (28 g) · estimated, varies by recipe
💡 What's interesting
Unlike pancetta, which comes from the belly, guanciale's unique texture comes from the distinct layers of fat and meat in the pork jowl, which renders beautifully when cooked. Its high fat content is essential for creating the creamy, emulsified sauce in authentic Carbonara without using cream.
AI estimate may be inaccurate · Terms